Castello® Brie and Apple Hand Pies

Ingredients for 8-10 servings


3 1/2 cups (445 g) all purpose flour
1 tsp (4.5 g) table salt
1 cup (227 g) cold butter cubed
1 cup (227 g) cold lard cubed
3/4 (171 g) ice water
1 egg white
1/2 tbsp (7 mL) cream
1/2 cup (125 mL) granulated sugar
2 medium apples, peeled and cut into 1/4” cubes
2 tbsp (30 mL) all purpose flour
1/4 cup (60 mL) demerera sugar
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1 pkg (125 g) Castello® Brie Cheese, thinly sliced

 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 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.

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