Vermont Apple-Cheddar Mini Hand Pies |
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Prep Time: 60 Minutes Cook Time: 24 Minutes |
Ready In: 84 Minutes Servings: 6 |
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For fall. Ingredients:
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 |
Directions:
1. In a bowl, toss the apples with the lemon juice; add in brown sugar, cinnamon, nutmeg, and salt; toss to combine.
2. In a big skillet, melt butter over med-high heat.
3. Add in apple mixture; cook/stir 7-10 minutes until apple juices release and apples are slightly softened.
4. Sprinkle flour over mixture; cook about 2 minutes; remove from heat and cool.
5. Preheat oven to 425°; line a baking sheet with parchment paper.
6. On a lightly floured surface roll out the pastry sheet to a 12x10 inch rectangle; cut pastry sheet into 6 inch squares.
7. Add the diced cheese to the cooled apple mixture.
8. Divide the apple mixture in the center of each pastry square, leaving a 1 inch border along the long sides.
9. Carefully, fold into triangle shape, crimp the ends together with fork to seal; and place on the prepared baking sheet.
10. In a small bowl, beat egg and water together to make an egg wash.
11. Lightly brush the outside of each square with the egg wash.
12. Using a sharp knife, make a small slit in the top of each triangle.
13. Bake 20-24 minutes until puffed and golden brown.
14. Remove from oven; cool slightly; serve warm.
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