I would love to tell you that Haley requested a Hello Kitty birthday party with unbridled enthusiasm – that she came running to me one morning and begged me to decorate the house in pink, white, and black…and to plaster Hello Kitty paraphernalia everywhere…that a Hello Kitty cake would be awesome!
What she really wanted was a fairy-themed party.
But when I saw these Hello Kitty pocket pies, I had to make them. I HAD to. So I began the process of convincing her how badly she really wanted a Hello Kitty party. “You love Hello Kitty.” “You could wear your favorite Hello Kitty dress.” “But one of your friends is having a fairy party the week before yours. You don’t want the same thing, do you?” “You can have ice cream for breakfast.” “I’ll buy you a car.” Something like that…
I think I ended up using some mind-meld trick on her. I don’t remember, it’s all a blur now. But I broke her down. Hello Kitty party wins! Yes, I basically planned an entire birthday party around these pocket pies – and squashed the hopes and dreams of my 6 year old daughter.
She looks miserable, doesn’t she?
I hope she doesn’t remember the car thing when she’s 15.
Hello Kitty S’mores Pie Pockets
Prep time: 20 minutes
Cook time: 20 minutes
• 1 (14 ounce) refrigerated package of 2 (9-inch) rolled pie crusts
• 1 egg
• 6 tablespoons chocolate chips
• 1 cup mini marshmallows
• turbinado sugar
Preheat oven to 400 degrees. Line 2 cookie sheets with a silpat matte or foil coated with nonstick spray.
In a small bowl, beat together the egg and 2 tablespoons of milk or water to create your egg wash.
Using my Hello Kitty cutter (which measures 4 1/4 wide x 3 1/2 tall), I cut out the tops and bottoms of the pies (I got 4 out of each crust before I needed to re-roll each of them out, to get 2 more.)
The eyes and nose provide steam vents so that the crust doesn’t get soggy during baking.
Place about 7 marshmallows and 1 tablespoon of chocolate chips on the bottom of the pie. Place on the pie top, and crimp the edges with a fork. Brush with egg wash, and sprinkle some of the sugar on top.
Bake for 20 minutes until golden brown.
(adapted from I Heart Baking)