Cranberry Brie Hand Pies
By Stephanie Engoy, @thisisavocado_
Cranberry Brie Hand Pies
By Stephanie Engoy, @thisisavocado_
Yield/Serves:
6
- 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
- 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.