I’m not a fan of halving pie crust recipes. I’ve found that, for me, the crusts never come out quite the same, and I have difficulty working with the reduced ingredients. For this reason, I always make the full recipe.
Of course not all pies (like my Apple Crumble Pie) require a double crust. Which begs the question, “What to do with that leftover dough?”. It used to be, I’d just throw strips of it onto a baking sheet, sprinkle on some sugar and bake it like cookies. I’m going to be honest here, the crust is my favourite part of the pie 🙂
But I think I’ve got a better solution now. Mini Turnovers. They’re small, and cute, and so easy to make! Simply take the leftover dough, roll it, cut it, fill it, seal it, and bake. Once you’ve already made the dough, the rest is a snap!
I used a square cookie cutter with a scalloped edge, but you can use a pastry wheel if you have one, or keep things really simple and just use a knife to cut out your squares.
And now for a warning. These little pastries may look innocent enough, but they go down way too easy. They were all devoured in one evening by just the two of us. So be sure to have a crowd around when you make them.
Mini Chocolate Berry Turnovers
Recipe Type: Dessert
Makes: 13 – 16 pastries
- 1 Unbaked Pie Crust (bought or homemade)*
- 1/2 cup Berry Jam (I used raspberry)
- 39 – 48 Semi-Sweet Chocolate Chips (non-dairy)
- 2 tbsp Coarse Sugar**
Preheat oven to 375°F.
Roll out dough to 1/8-inch thick and cut into 3-inch wide squares.
Place 1/2 teaspoon of jam in the centre of each square, followed by 3 chocolate chips (any more than 3 will cause difficulty folding and sealing the pastries).
Fold each square into a triangle and crimp the edges to seal shut.
Carefully transfer the filled pastries to a baking sheet and sprinkle with sugar (if you are not using my dough, it may be necessary to brush the tops lightly with milk first so the sugar will stick).
Bake for about 12 minutes, until they are lightly golden.
Allow to cool for 10 minutes before serving.
* This recipe uses the dough for a single pie crust, making it a great way to use up leftover dough.
** I used organic sugar, as it’s coarser than regular granulated. Sanding sugar is ideal.