Happy Friday! My Mickey pumpkins and spooky decor are out and I’m excited to share these Mickey Mummy Hand Pies! These delicious Mickey shaped hand pies have a flaky pie crust base and Nutella filling!
These hand pies are easy to make as they only have two parts–the pie crust and the Nutella filling! I used my favorite flaky pie crust for this recipe, but if you don’t want to make your own, you could also use store bought pie crust.
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To make the pie crust, start by combining the salt and the water, stirring to dissolve. Keep the mixture cold until you’re ready to use it. Put the flour in the bowl of a food processor. Cut the butter into 1-inch pieces and scatter them over the flour.
Pulse briefly until the mixture forms large crumbs and some of the butter is pea-sized. Add the water mixture and pulse for several seconds until the dough begins to come into a ball but is not totally smooth. You should still see some butter chunks.
Transfer the dough to a lightly floured surface and divide it into two rounds. Shape each round into a disk about 1-inch thick. Wrap in plastic wrap and chill the dough for at least two hours.
Remove one of the dough rounds from the refrigerator and place it on a lightly floured surface. Roll it out to 1/4 inch thickness and use a large Mickey Mouse cookie cutter to cut out six shapes. I used a large Mickey Mouse cookie cutter I got at Disney World years ago, but there are some good alternatives available online.
Re-roll the leftover dough and and cut it into strips. I like to use a pizza cutter for this. These will be become the mummy wrappings on top of the hand pies. Place the cut out shapes on a parchment lined baking sheet. Spoon 2 tablespoons of Nutella onto the Mickey shape, placing it in the center and in the ears. Place the strips of pie dough across the Mickey shape to make the mummy wrappings.
Place the baking sheet with the pies into the refrigerator to chill for 15 minutes before baking. While the first batch of pies are chilling and baking, prepare the second batch using the second round of dough.
Bake the hand pies at 400 F for 15-20 minutes, until the dough is slightly puffy and the edges are golden brown. Remove from the oven and nestle candy eyes into the face. I used some large candy eyes from Wilton. If needed, use a dab of water or gel icing to help the eyes stay attached.
Enjoy these Mickey Mummy Hand Pies warm from the oven or cool to room temperature! They’re great with sliced strawberries!
Mickey Mummy Hand Pies
Ingredients
Pastry Pie Crust
- 1 teaspoon salt
- 2/3 cup water very cold
- 3 cups + 2 tablespoons all-purpose flour
- 1 cup + 5 tablespoons unsalted butter very cold
Filling and Decoration
- 1 ½ cups Nutella
- 24 large candy eyes
- strawberries, for serving
Equipment
- large Mickey Mouse cookie cutter
Instructions
Pastry Pie Crust
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In a small bowl, combine the salt and water. Stir to dissolve. Keep cold until ready to use.
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Put the flour in the bowl of a food processor. Cut the butter into 1-inch pieces. Scatter over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is pea-sized.
-
Add the water mixture; pulse for several seconds until the dough begins to come into a ball but is not totally smooth. You should still see some butter chunks.
-
Transfer the dough to a lightly floured surface and divide into two balls. Shape each ball into a disk about 1-inch thick. Wrap each disk in plastic wrap and chill for at least two hours.
Assembly
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Line two baking sheets with parchment paper. Preheat the oven to 400 F.
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On a lightly floured surface, roll one disk of dough out to ¼ inch thickness.
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Use a large Mickey Mouse cookie cutter to cut out 6 shapes. Place the cut out shapes on one of the prepared baking sheets.
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Re-roll the leftover dough and cut it into long strips. These will become the mummy wrappings.
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Scoop two tablespoons of Nutella onto the cut out Mickey shapes, spreading it in the center and ears.
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Place the pie dough strips across the Mickey shapes to make the mummy wrappings.
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Transfer the baking sheet with the pies to the refrigerator to chill for 15 minutes before baking. While the first batch of pies are chilling and baking, repeat the steps with the second round of dough.
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Bake the hand pies for 15-20 minutes, util the dough is slightly puffy and lightly golden around the edges.
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Remove the pies from the oven and nestle two candy eyes onto the top of each pie. If needed, use a dab of water or gel icing to help attach the eyes to the pies.
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Enjoy warm or let cool to room temperature. Serve with sliced strawberries.