I’m talking crackly buttermilk pastry stuffed with silky homemade chocolate pudding, the kind of hand pie that disappears fast. These Chocolate Fried Hand Pies are dangerously rich, flaky, and impossible to ignore.

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I’m obsessed with these Chocolate Fried Hand Pies because they hit like a county fair dessert got a serious chocolate upgrade. That crackly fried crust, made with cold buttermilk, shatters just enough before the silky pudding center takes over.

I love the way the chocolate tastes rich without being fussy, thanks to unsweetened cocoa powder doing its thing. And yes, I will absolutely eat one standing over the counter while crust flakes land everywhere.

But the best part? That contrast.

Flaky outside, glossy chocolate inside, messy fingers, zero regrets. This is the kind of dessert I think about later, often.

Ingredients

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All-purpose flour makes the crust sturdy, flaky, and ready to hold that chocolate.
Sugar in the crust adds just enough sweetness without making it dessert-on-dessert.
Salt keeps the crust from tasting flat.
Tiny thing, big job.
Baking powder gives the dough a little puff when it hits hot oil.
Cold butter makes those flaky layers everyone secretly judges a hand pie by.
Buttermilk adds tang and helps the crust stay tender, not tough.
Egg in the dough brings richness and helps everything hold together.
Cocoa powder makes the filling deep, chocolatey, and way better than plain sweet.
Cornstarch thickens the pudding so it doesn’t run everywhere.
Basically, control.
Whole milk keeps the filling creamy, smooth, and a little old-school.
Egg yolks make the pudding richer.
Plus, they give it that silky feel.
Vanilla rounds out the chocolate so it tastes warmer and less bitter.
Frying oil brings the crunch.
It’s not health food, but it’s worth it.
Egg wash helps seal the pies and gives the edges a pretty finish.
Sugar on top adds sparkle, sweetness, and that bakery-case vibe.

Ingredient Quantities

All purpose flour 2 1/2 cups (plus extra for dusting)

Granulated sugar 1 tablespoon (for crust)

Salt 1 teaspoon (for crust)

Baking powder 1 teaspoon

Unsalted butter 1 cup (2 sticks), very cold and cut into cubes

Cold buttermilk 1/2 cup

Large egg 1 (for dough)

Granulated sugar 1/2 cup (for pudding)

Unsweetened cocoa powder 1/3 cup

Cornstarch 1/4 cup

Salt pinch (for pudding)

Whole milk 2 1/2 cups

Large egg yolks 2

Unsalted butter 2 tablespoons (for pudding)

Vanilla extract 1 teaspoon

Vegetable oil or neutral frying oil about 4 cups (for deep frying)

Large egg 1 and 1 tablespoon milk (for egg wash)

Granulated sugar or powdered sugar for dusting about 2 tablespoons

How to Make this

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1. Make the dough: in a large bowl whisk 2 1/2 cups all purpose flour, 1 tablespoon granulated sugar, 1 teaspoon salt, and 1 teaspoon baking powder; cut in 1 cup very cold cubed unsalted butter until mixture resembles coarse crumbs; whisk together 1/2 cup cold buttermilk and 1 large egg, add to flour mixture and mix until just coming together; form into a disk, wrap, and chill at least 30 minutes.

2. Make the chocolate pudding: whisk 1/2 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1/4 cup cornstarch, and a pinch of salt in a saucepan; slowly whisk in 2 1/2 cups whole milk until smooth.

3. Cook and finish pudding: cook the milk mixture over medium heat, stirring constantly, until it thickens and comes to a boil; in a small bowl whisk 2 large egg yolks, temper with a few tablespoons of the hot chocolate mixture, then whisk the tempered yolks back into the saucepan and cook 1 minute more until very thick.

4. Finish pudding: remove from heat and whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth; transfer to a shallow container, press plastic wrap directly on the surface, cool to room temperature, then refrigerate until firm, at least 1 hour.

5. Roll and cut dough: on a lightly floured surface roll chilled dough to about 1/8 inch thickness; use a 4 inch round cutter to cut circles, re-rolling scraps as needed; you should have multiple rounds for top and bottom.

6. Assemble hand pies: place about 1 to 2 tablespoons of chilled pudding in the center of half the rounds, leaving a rim; brush edges with the egg wash made from 1 large egg beaten with 1 tablespoon milk, top with a second round, press edges together and crimp with a fork to seal, transfer to a tray and chill 10 to 15 minutes to firm up.

7. Heat oil: pour about 4 cups vegetable or neutral frying oil into a heavy pot and heat to 350 degrees F (175 degrees C) over medium heat, maintaining temperature with a thermometer.

8. Fry pies: working in batches, lower chilled hand pies gently into hot oil and fry 2 to 3 minutes per side until evenly golden brown and crisp; do not overcrowd the pot and adjust heat to keep oil near 350 degrees F.

9. Drain and finish: transfer fried pies to a wire rack set over paper towels to drain and cool slightly; dust with granulated or powdered sugar, about 2 tablespoons total, before serving.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Pastry cutter or two knives
4. Rolling pin
5. 4 inch round cutter
6. Small saucepan
7. Heavy pot or Dutch oven for frying
8. Deep fry or candy thermometer
9. Slotted spoon or spider
10. Wire rack set over paper towels

FAQ

Q: Can I make the chocolate pudding filling ahead of time? A: Yes. Cool it to room temperature, press plastic wrap directly onto the surface to prevent a skin, then refrigerate up to 3 days. Rewarm slightly or use cold as desired when filling the pies.

Q: How do I prevent the dough from getting tough? A: Keep the butter and buttermilk very cold, handle the dough minimally, and chill the assembled rounds 20 to 30 minutes before frying to relax gluten and keep crust tender.

Q: What is the best frying temperature and time? A: Heat oil to 350 degrees F. Fry pies in batches 1 to 2 minutes per side until golden brown, about 2 to 4 minutes total, turning once. Use a thermometer to maintain 350 F.

Q: Can I bake these instead of frying? A: Yes. Brush with egg wash, bake on a parchment lined sheet at 400 degrees F for 12 to 18 minutes until golden. Texture will be less crisp than fried but still delicious.

Q: Any tips to prevent filling from leaking while frying? A: Seal edges well with a fork or your fingers, avoid overfilling, and chill pies before frying. Make a small vent hole if needed to release steam.

Q: Suitable substitutions for buttermilk or whole milk? A: For buttermilk use 1/2 cup milk plus 1/2 tablespoon lemon juice or vinegar left to sit 5 minutes. For whole milk in the pudding you can use 2 percent, though texture will be slightly lighter.

Chocolate Fried Hand Pies Recipe Substitutions and Variations

All purpose flour: pastry flour for a more tender crust, 1-to-1 gluten free baking blend for gluten free pies, whole wheat pastry flour for nuttier flavor (use slightly less or add extra liquid).
Unsalted butter (for crust and pudding): chilled vegetable shortening for flakier crust, chilled coconut oil solidified for a hint of coconut, salted butter if adjusting salt elsewhere.
Cold buttermilk: 1/2 cup milk plus 1/2 tablespoon lemon juice or white vinegar left to sit 5 minutes, plain yogurt thinned with a little milk, or kefir for tangy richness.
Vegetable oil (for frying): canola oil for neutral flavor, peanut oil for a high smoke point and mild flavor, sunflower oil as a light alternative.

Pro Tips

1. Chill and handle the dough gently. Keep the butter very cold and work quickly so you end up with visible butter bits in the dough. Those bits steam during frying and give a light, flaky crust. If the dough softens, pop it back in the fridge for 15 minutes before rolling.

2. Cool the pudding completely and firm it up well. Warm filling will leak during frying. Press plastic wrap right onto the surface to prevent a skin, then chill until the pudding is thick enough to hold its shape when spooned into rounds.

3. Seal edges thoroughly and rest the pies before frying. Use an egg wash around the rim, press with a fork, then chill the assembled pies for 10 to 20 minutes. That firms the dough and helps prevent filling from seeping out while frying.

4. Fry in small batches and monitor oil temperature. Keep the oil steady near 350 degrees F and avoid crowding the pot so the pies brown evenly and stay crisp. Drain on a wire rack rather than paper only, so steam does not soften the bottoms.

Chocolate Fried Hand Pies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

420

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Pastry cutter or two knives
4. Rolling pin
5. 4 inch round cutter
6. Small saucepan
7. Heavy pot or Dutch oven for frying
8. Deep fry or candy thermometer
9. Slotted spoon or spider
10. Wire rack set over paper towels

Ingredients

All purpose flour 2 1/2 cups (plus extra for dusting)
Granulated sugar 1 tablespoon (for crust)
Salt 1 teaspoon (for crust)
Baking powder 1 teaspoon
Unsalted butter 1 cup (2 sticks), very cold and cut into cubes
Cold buttermilk 1/2 cup
Large egg 1 (for dough)
Granulated sugar 1/2 cup (for pudding)
Unsweetened cocoa powder 1/3 cup
Cornstarch 1/4 cup
Salt pinch (for pudding)
Whole milk 2 1/2 cups
Large egg yolks 2
Unsalted butter 2 tablespoons (for pudding)
Vanilla extract 1 teaspoon
Vegetable oil or neutral frying oil about 4 cups (for deep frying)
Large egg 1 and 1 tablespoon milk (for egg wash)
Granulated sugar or powdered sugar for dusting about 2 tablespoons

Directions

Make the dough: in a large bowl whisk 2 1/2 cups all purpose flour, 1 tablespoon granulated sugar, 1 teaspoon salt, and 1 teaspoon baking powder; cut in 1 cup very cold cubed unsalted butter until mixture resembles coarse crumbs; whisk together 1/2 cup cold buttermilk and 1 large egg, add to flour mixture and mix until just coming together; form into a disk, wrap, and chill at least 30 minutes.
Make the chocolate pudding: whisk 1/2 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1/4 cup cornstarch, and a pinch of salt in a saucepan; slowly whisk in 2 1/2 cups whole milk until smooth.
Cook and finish pudding: cook the milk mixture over medium heat, stirring constantly, until it thickens and comes to a boil; in a small bowl whisk 2 large egg yolks, temper with a few tablespoons of the hot chocolate mixture, then whisk the tempered yolks back into the saucepan and cook 1 minute more until very thick.
Finish pudding: remove from heat and whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth; transfer to a shallow container, press plastic wrap directly on the surface, cool to room temperature, then refrigerate until firm, at least 1 hour.
Roll and cut dough: on a lightly floured surface roll chilled dough to about 1/8 inch thickness; use a 4 inch round cutter to cut circles, re-rolling scraps as needed; you should have multiple rounds for top and bottom.
Assemble hand pies: place about 1 to 2 tablespoons of chilled pudding in the center of half the rounds, leaving a rim; brush edges with the egg wash made from 1 large egg beaten with 1 tablespoon milk, top with a second round, press edges together and crimp with a fork to seal, transfer to a tray and chill 10 to 15 minutes to firm up.
Heat oil: pour about 4 cups vegetable or neutral frying oil into a heavy pot and heat to 350 degrees F (175 degrees C) over medium heat, maintaining temperature with a thermometer.
Fry pies: working in batches, lower chilled hand pies gently into hot oil and fry 2 to 3 minutes per side until evenly golden brown and crisp; do not overcrowd the pot and adjust heat to keep oil near 350 degrees F.
Drain and finish: transfer fried pies to a wire rack set over paper towels to drain and cool slightly; dust with granulated or powdered sugar, about 2 tablespoons total, before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.