Cranberry Brie Hand Pies

Name: Cranberry Brie Hand Pies
Yield: 6
Ingredients: 2 cups leftover cranberry sauce (homemade or canned); ½ tsp orange zest; 2 tsp finely chopped fresh thyme (or dried); Pinch of sea salt; 2 sheets puff pastry, thawed (store-bought); 4 oz brie cheese, rind removed and cut into small cubes; Water, for sealing the edges; 1 egg, beaten for egg wash; ¼ cup coarse sugar

By Stephanie Engoy, @thisisavocado_

Ingredients

2 cups leftover cranberry sauce (homemade or canned)
½ tsp orange zest
2 tsp finely chopped fresh thyme (or dried)
Pinch of sea salt
2 sheets puff pastry, thawed (store-bought)
4 oz brie cheese, rind removed and cut into small cubes
Water, for sealing the edges
1 egg, beaten for egg wash
¼ cup coarse sugar

Procedure

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, mix the cranberry sauce with orange zest, thyme, and a pinch of sea salt. Set aside.
Roll out the puff pastry sheets on a lightly floured surface. Using your hand pie mold, cut out the bases and tops for each pie (you’ll need 12 circles total for 6 pies).
Place 4-5 cubes of brie at the center of each base and about 2-3 tablespoons of the cranberry mixture on top. Be careful not to overfill.
Brush the edges of the base lightly with water, then top with the second pastry round. Press and seal using the hand pie mold or crimp the edges with a fork.
Transfer the sealed pies to the prepared baking sheet. Use a sharp knife to cut small slits in the top of each pie to allow steam to escape. Brush the tops with the egg wash for a golden finish and sprinkle generously with coarse sugar.
Bake for 18–22 minutes, or until puffed, golden brown, and crisp. Let cool for a few minutes before serving.