Vermont Apple Cheddar Mini Hand Pies Food

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SAVORY CHEDDAR APPLE HAND PIES



Savory Cheddar Apple Hand Pies image

The classic American combo of apples and Cheddar cheese comes together in a flaky crusted hand pie that's great as a Thanksgiving side or even breakfast that morning. We went a little crazy and stuffed the inside with an extra dollop of cheese spread to ensure plenty of gooey filling. These really are as delicious as they are pretty.

Provided by Food Network Kitchen

Time 1h55m

Yield 16 hand pies

Number Of Ingredients 12

2 tablespoons unsalted butter
1 small yellow onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
2 Granny Smith apples, peeled, cored and cut into 1/4-inch dice
1 teaspoon sugar
Pinch ground ginger
1 tablespoon plus 2 teaspoons chopped fresh thyme
1/4 cup plus 4 teaspoons Cheddar cheese spread
Two 9-inch sheets refrigerated pie dough (from one 14.1-ounce box)
1 large egg
1 tablespoon white sesame seeds
1 tablespoon poppy seeds

Steps:

  • Melt 1 tablespoon of the butter in a medium saute pan over medium-low heat. Add the onion, a pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the onion is softened and caramelized, 8 to 10 minutes. Add 2 tablespoons water and scrape up any browned bits from the bottom and sides of the pan.
  • Increase the heat to medium high. Add the apples and cook, stirring, until just starting to soften, 3 to 5 minutes. Add the remaining 1 tablespoon butter, then sprinkle with the sugar, ginger, 2 teaspoons of the thyme and another pinch of salt. Cook, stirring, until the apples are very tender and light golden, about 6 minutes more. Stir in 1/4 cup of the Cheddar cheese spread and cook until melted and smooth, then remove from the heat. Transfer to a medium bowl and refrigerate until completely cool, about 30 minutes.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  • Unroll a pie dough sheet on a cutting board or clean work surface. Cut out 8 circles with a 4-inch round cutter; gather and reroll the dough if necessary. Beat the egg in a small bowl with 1 teaspoon water. Place about 1 tablespoon of the apple filling into the center of a dough round, then top with 1/4 teaspoon of the remaining Cheddar cheese spread. Brush the edges with some egg wash and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Transfer to one of the prepared baking sheets. Repeat with the remaining dough and filling.
  • Brush the hand pies with more egg wash and sprinkle with the sesame seeds, poppy seeds and remaining 1 tablespoon thyme. Bake until golden brown and puffed, 20 to 25 minutes.

VERMONT APPLE-CHEDDAR MINI HAND PIES



Vermont Apple-Cheddar Mini Hand Pies image

Make and share this Vermont Apple-Cheddar Mini Hand Pies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h24m

Yield 6 serving(s)

Number Of Ingredients 12

2 golden delicious apples, peeled, cored, and chopped
2 teaspoons fresh lemon juice
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
2 tablespoons all-purpose flour
0.5 (17 1/3 ounce) package frozen puff pastry, thawed for 30 minutes (1 sheet)
1 cup diced sharp cheddar cheese
1 large egg
1 tablespoon water

Steps:

  • In a bowl, toss the apples with the lemon juice; add in brown sugar, cinnamon, nutmeg, and salt; toss to combine.
  • In a big skillet, melt butter over med-high heat.
  • Add in apple mixture; cook/stir 7-10 minutes until apple juices release and apples are slightly softened.
  • Sprinkle flour over mixture; cook about 2 minutes; remove from heat and cool.
  • Preheat oven to 425°; line a baking sheet with parchment paper.
  • On a lightly floured surface roll out the pastry sheet to a 12x10 inch rectangle; cut pastry sheet into 6 inch squares.
  • Add the diced cheese to the cooled apple mixture.
  • Divide the apple mixture in the center of each pastry square, leaving a 1 inch border along the long sides.
  • Carefully, fold into triangle shape, crimp the ends together with fork to seal; and place on the prepared baking sheet.
  • In a small bowl, beat egg and water together to make an egg wash.
  • Lightly brush the outside of each square with the egg wash.
  • Using a sharp knife, make a small slit in the top of each triangle.
  • Bake 20-24 minutes until puffed and golden brown.
  • Remove from oven; cool slightly; serve warm.

Nutrition Facts : Calories 416.3, Fat 26.6, SaturatedFat 10.6, Cholesterol 65.2, Sodium 287.9, Carbohydrate 36.3, Fiber 1.9, Sugar 14.1, Protein 9.2

TURKEY, APPLE AND CHEDDAR HAND PIES



Turkey, Apple and Cheddar Hand Pies image

These portable mini pies are a breeze to make with shredded, cooked turkey (great for leftovers), tart apples and a bite of cheddar. Perfect for a lunch pack or a healthy on-the-go option when rushing to a weeknight game.

Provided by Mary Jenny

Categories     Poultry

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups shredded cooked turkey
1 tart apple, peeled and grated
1/2 cup grated sharp cheddar cheese
1 green onion, sliced
1/4 cup chopped parsley
7 1/2 cm frozen tart shells, thawed
1 egg, lightly beaten
1/2 teaspoon coarse salt

Steps:

  • In bowl, combine turkey, apple, cheddar, green onion and parsley.
  • Divide the mixture over four of the tart shells. Brush edges of tarts with egg and top with remaining shells. Brush with egg and sprinkle each with coarse salt. Using the tip of a sharp knife, make a few ventilation slits in the top of each pie.
  • Bake at 400°F (200°C) until pastry is golden and filling is hot and bubbling, about 35 minutes. Let cool for 5 minutes before serving.

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