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Mummy Hand Pies with Nutella and Candy Eyeballs Recipe

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4.2 from 7 reviews

Delightfully spooky and delicious, these Mummy Hand Pies are made with flaky puff pastry filled with Nutella or your favorite jam. Perfect for Halloween or any fun occasion, these hand pies are decorated with pastry strips to look like mummies and topped with candy eyeballs for a playful touch.

Ingredients

Pastry

  • 17 ounces frozen puff pastry sheet (1 box)

Filling

  • ½ cup Nutella or jam/preserves (such as strawberry or blackberry)

Assembly & Decoration

  • 1 large egg, beaten (for egg wash)
  • 12 candy eyeballs
  • Powdered sugar for dusting

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Prepare puff pastry: Remove the puff pastry from the refrigerator and allow it to sit at room temperature for 20-30 minutes until it is easy to handle without cracking. If cracks appear, moisten your finger and smooth the dough.
  3. Cut the pastry: Unfold the puff pastry and cut it into thirds using a pizza cutter, then cut each third in half to make 6 rectangles. Next, cut 3 of these rectangles into thin strips that will be used as the mummy’s bandages.
  4. Add filling: Lightly brush the edges of the rectangles with water to help seal. Spoon about 1 tablespoon of Nutella or jam into the center of each of the 3 whole rectangles, spreading lightly without reaching the edges.
  5. Form mummy bandages: Place the strips of pastry crossing over the filling diagonally and criss-cross to mimic mummy bandages, leaving the top third clear for eyes.
  6. Seal edges: Use the back of a fork to crimp and seal the edges of the pies, trimming any excess pastry with a knife if needed.
  7. Apply egg wash: Beat the egg thoroughly and brush it evenly over the pastries for a glossy, golden finish during baking.
  8. Bake: Place the prepared pies on the lined baking sheet and bake in the preheated oven for 12-15 minutes, or until the pastry is puffed and golden brown.
  9. Cool and decorate: Remove the hand pies from the oven and transfer them to a wire rack to cool. Dab a small amount of Nutella or jam on the back of each candy eyeball and carefully place them onto the exposed filling in the top third area.
  10. Finish with powdered sugar: Using a fine mesh strainer, dust a light coating of powdered sugar over the mummy hand pies to give them a spooky, frosted look.
  11. Optional mini version: For mini mummies, cut the pastry into 12 pieces instead of 6 and follow the same steps for assembly and baking.

Notes

  • Store cooled hand pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
  • Reheat leftovers in a toaster oven, air fryer, or regular oven for best results; remove candy eyeballs before reheating to avoid melting or dislodging.
  • Feel free to experiment with different fillings like peanut butter, apricot preserves, or pumpkin butter for variety.
  • If the puff pastry cracks when handling, gently wet your finger and smooth the cracks before assembling.
  • For a crispier texture, ensure the egg wash is applied evenly across the pastry surface.

Find it online: https://marthatasty.com/mummy-hand-pies-with-nutella-and-candy-eyeballs-recipe/