Chocolatey pastry filled with cinnamon-spiced pear and chocolate sesame butter, so simple and so moreish!

Ingredients

Handpie pastry 

• 300g plain flour 
• 1/4 tsp salt 
• 2 tbsp icing sugar 
• 2 tbsp cacao powder
• 150g sunflower spread 

Filling

• 1 large pear
• Pinch of cinnamon
• Chocolate sesame butter 
• Pinch of salt 

Topping 

• 3 tbsp cing sugar 
• Sprinkles! 

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Method

1. To make the pastry put all the ingredients into a bowl and rub together with your fingertips until the mix is the consistency of breadcrumbs.
2. Pour in 2 tbsp of cold water and stir together with a wooden spoon until it comes together in a dough.
3. Bring into a ball with your hands, flatten into a disc, wrap in greaseproof paper and pop in the freezer for 10 mins. 
4. Whilst the pastry is chilling put the oven on at 200C and line 2 baking trays with baking paper. 
5. Finely slice your pears into small pieces. 
6. Lightly dust a work surface with flour and roll out the pastry to 2-3mm thick. Using a 12cm cutter (or a small bowl), cut out 10 circles; you'll probably need to re-roll the pastry to get the final few circles out. 
7. Take one pastry circle and spoon a tsp of chocolate sesame butter and spread around, leaving a small border around the edge. Place 2-3 pieces of pear on the right side of the circle and sprinkle with cinnamon and salt. 
8. Fold over the left hand side to create an enclosed half moon-shaped pie. Use a fork to crimp around the edges to seal and make a rough pattern. Repeat with the remaining pastry and filling. 
9. Transfer the pies to the lined trays, slash the top of each pie and bake in the centre of the oven for 20-25 mins. 
10. Whilst the pies are baking make the icing sugar by mixing 3 tbsp of icing sugar with a touch of water so it is just drizzle consistency. 
11. When the pies are out and have cooled for 10 mins drizzle with the icing and add the sprinkles. Eat warm or at room temperature!