These easy mini hand pies filled with brie, pecan and apple are a great fall treat.
For the pastry dough:
2 cups flour, plus more for working the dough
2 sticks very cold butter, diced
½ cup sour cream
½ teaspoon salt
½ teaspoon baking powder
2 teaspoons lemon juice (from a freshly squeezed lemon)
For the hand pie filling:
1 cup apples, peeled, cored and finely diced (about 2 small apples)
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
1 teaspoon all-purpose flour
¼ cup pecans
2-3 ounces Le Petit d'Affinois cheese
1 egg, slightly beaten and mixed with 1 teaspoon of water
In a large bowl, whisk together the flour, salt and baking powder.
In a food processor, pulse together the flour mixture with the butter until the mixture is crumbly and incorporated (note: we did this step with our hands, which takes longer but can be more fun if you have little ones involved).
Using a spatula, slowly incorporate the sour cream and then turn out the dough on a well-floured surface (note: the dough will be very wet)/
Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough sticks to your hands..
Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds. Rotate the dough 90 degrees, then roll it out again into another 8x10 inch rectangle. Fold the dough again into thirds and wrap it in plastic wrap and refrigerate at least 30 minutes (note: you can do this step ahead of time, but you'll need to gently re-work the dough again to make it soft and pliable, being careful not to overwork the dough).
To make the filling, mix together the pecans, apples, cinnamon, nutmeg, flour and lemon juice until well-incorporated. Set aside.
When you're ready to assemble the pies, preheat the oven to 425 degrees. Roll out the dough until it's thin (around ⅛-inch thick). Using a cookie cutter or glass, cut out circles in the dough, dusting the circles with flour as necessary to keep them from becoming too sticky.
Line a baking sheet with a Silpat (silicone baking sheet liner) or parchment paper. Place dough circles on the baking sheet approximately 2 inches apart. Spoon heaping tablespoons (or two) onto each pastry circle, then add 1-2 thin slices of brie on top.
Top with a second pastry circle and crimp the edges together to form a tight seal. Using a fork, gently press the tines of the fork all along the edges to further seal together the pastry circles.
Brush the tops of the pies with the beaten egg (egg wash). Bake for 15-17 minutes until the tops of the pies are golden brown. Remove from oven and transfer the pies to a wire rack to cook for 10 minutes before serving.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/10/brie-pecan-and-apple-hand-pies.html