These gorgeous little puff pies are filled with rich chocolate, creamy mascarpone and hazelnut. An easy pie recipe that takes no time at all and makes a truly scrumptious sweet treat.
65g (2 1/2oz) mascarpone
3 tbsp double cream
15g (1/2oz) unsalted butter
2 tbsp golden caster sugar
75g (3oz) dark chocolate, chopped
50g (2oz) roasted hazelnuts, chopped
1 x 500g pack puff pastry
1 egg, beaten
Preheat the oven to gas 6, 200°C, fan 180°C. Warm the mascarpone, cream, butter and sugar in a pan set over a medium heat, until almost boiling. Melt in the chocolate, then add the nuts. Transfer the mixture to a bowl and chill for 30 minutes.
Divide the chocolate mixture into 9 pieces. Roll each into a ball and arrange on a tray; flatten slightly. Freeze for at least 1 hour.
Roll out the pastry to a 30 x 30cm (12 x 12in) square. Cut into 9 even squares. Put a piece of frozen chocolate in the centre of each and brush the edges with beaten egg. Fold the pastry in half to make a triangle, enclosing the flling. Press the edges together to seal, then crimp with the back of a fork.
Put the triangles on a baking tray and brush all over with beaten egg. Bake for 20-25 minutes, until puffed and golden. Leave to cool a little before serving.