Instructions
- Prepare the Pâte Brisée: In a food processor, pulse together the Flour and Salt. Add the cold Butter and pulse until the mixture resembles coarse crumbs. Gradually add Ice Water, one tablespoon at a time, pulsing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling: Melt the Butter in a saucepan over medium heat. Add the diced Apples and cook for 5 minutes, stirring occasionally. Add the Muscovado Sugar, Cornstarch, Cinnamon, and Allspice. Mix well and cook for another 5 minutes, or until the apples are slightly softened. Stir in the Calvados and let cool completely.
- Assemble the Hand Pies: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut out circles using a 4.5-inch cookie cutter. Place a spoonful of the Apple Filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
- Fry the Hand Pies: Heat the Grapeseed Oil in a large, deep skillet over medium-high heat. Carefully place the hand pies in the hot oil, a few at a time, and fry for 2-3 minutes per side, or until golden brown and crispy. Remove the hand pies and place them on a wire rack to drain excess oil.
- Prepare the Chocolate Ganache: Place the chopped Valrhona Chocolate in a heatproof bowl. Heat the Heavy Cream in a saucepan until just simmering. Pour the hot cream over the chocolate and let sit for 1 minute. Gently stir until the chocolate is melted and smooth. Let cool slightly.
- Finish and Serve: Drizzle the warm Chocolate Ganache over the fried hand pies. Serve immediately.
