Dust a cutting board with cake flour (not listed). Place the frozen puff pastry and defrost at room temperature.
Roll the pastry out slightly with a rolling pin.
Cut each pastry into half, then into 4 even pieces.
Break the chocolate bar into bite size pieces (break along the lines between squares as much as possible). Preheat the oven to 200℃.
Lightly brush the surface with a beaten egg.
Place the chocolate pieces in the middle of the pastry.
Lay another pastry on top.
Press the edges firmly together with a chopstick.
Brush the tops with the beaten egg for glazing.
Poke several holes (about 10 holes) in the pastry with a bamboo skewer.
Repeat Step 5~10 to make 8 pies.
Line a baking tray with parchment paper and place the pies from Step 11.
First, bake for 10 minutes at 200℃. Then lower the temperature to 180℃ and bake for 15 minutes.
Take the pies out of the oven, and let cool. And they are done. ♡
※When the pies have cooled down slightly, drizzle melted chocolate (not listed) and chill in the fridge for a while if you like.
To use up the leftover egg and chocolate... "Easy Chocolate Pudding" Recipe ID: 2014352
"Mini-Sized Chocolate Roll Pies" Recipe ID: 2038755.
Story Behind this Recipe
I had frozen puff pastry to use. So I decided to make my favorite "chocolate pies" for the first time in ages!
☆When you defrost puff pastry, it changes shape easily. You can cut the pastry nicely if you place it on a floured cutting board. ☆Change how you cut the puff pastry depending on the size of the frozen puff pastry you use. ☆You can break the chocolate bar neatly if you bring it to room temperature beforehand.