Peanut Butter and Nutella Pocket PIes

Preheat your oven to 350 F. Line a baking sheet with parchment paper.

Roll out your pastry to 1/8″ thick. Cut out rounds using a 4″ round cookie or biscuit cutter. You can re-roll the scraps to make additional rounds, if desired.

In the middle of each of the rounds, add one teaspoon each of Nutella and peanut butter. Carefully fold each round in half, over the peanut butter and Nutella. Press together the dough edges with a fork to seal them together then transfer the pie to your baking sheet.

With a sharp knife make a small slit in the top of each of the pastries to let steam escape. Brush each pastry with a little milk, then sprinkle on some sugar if desired.

Bake for 15-18 minutes, checking after 15, or until the pastry is golden brown.