Castello® Brie and Apple Hand Pies

Place flour and salt into a large mixing bowl.

Add the butter and lard cubes; gently combine until mixture resembles coarse crumbs.

Add the chilled water at once and use your hands to incorporate the water.

Gently shape dough into a circular block. It should still have streaks of butter and lard.

Wrap the dough tightly in plastic wrap and chill in the fridge for at least 1 hour.

Place apples in a medium bowl and toss with flour. Stir in sugar, cinnamon and nutmeg; set aside or cover and refrigerate until ready to use.

Take the dough out of refrigerator; allowing it to come to room temperature (about 30 minutes) before rolling.

Preheat oven to 425º F (215ºC)

On a floured work surface, quickly roll the dough to approximately 21 by 17 inches.

Using a 3” round cookie cutter, cut dough into 3 x 3 inch circles.

Using a tablespoon, spoon the apple filling into the centre of every other circle.

Place slices of Castello® Brie equally on top of the filling.

Wet around the sides of the circle with water.

Lay matching circle on top and crimp sides with a fork.

In a small bowl combine, egg white and cream; stir to combine.

Brush egg wash over the hand pies and cut steam holes with a knife.

Sprinkle with sugar and bake until golden brown - approximately 30 minutes.