From the kitchen: Pear & Brie Hand Pies {with membrillo!}

November 25, 2013

tags: dessert, food, membrillo, recipe, thanksgiving

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When it comes to Thanksgiving, I’m more interested in the sides and desserts than the turkey itself. We had planned to have a quiet, take-out dinner in while unpacking boxes this Thanksgiving (we’re finally moving into our new house this week!). But as it turns out, Richmond hospitality has stricken again. Very kind new friends of ours invited us over for a homemade meal with their family and we’re so excited that they did. It’s been a rough couple of weeks missing our friends and families back home. Phone calls and Skype is great, but now that the holidays are rolling around, all I really want is to be surrounded by warm, familiar faces. And while the idea of kung pao chicken out of take-out boxes with my mister on our first Thanksgiving here in Richmond was starting to have a romantic ring to it, a good ol’ fashion family-style turkey dinner is something that I’m very thankful for. I’m sure it’ll come as no surprise that I volunteered to bring dessert. Fruit pie has been requested, but since I can’t make up my mind as to what fruit pie to make, I decided to bring a variety of mini hand pies. I make a delicious pear and brie panini and I wanted to see how that combination would work out in pie form. The result? Absolutely A-mazing!!! A little smear of membrillo (also known as quince paste) added the perfect amount of tartness and a light sprinkling of sugar sweetened the flaky crust. I can’t wait to share these little guys with our new friends….now off to make more mini pies! -xo

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Pear & Brie Hand Pies

Makes about 1 dozen 3″ mini pies

INGREDIENTS

2- 9″ pie crusts (store-bought or homemade- my favorite pie crust recipe)

Flour for dusting

2 pears, diced into 1/4″ pieces (any variety will do – I used a Red Anjou and a Bosc)

Small container of membrillo, also know as quince paste (found in the cheese section of fine grocery stores)

8 ounces of good quality brie, rind removed and cut into 24 chunks (about 1/2″ pieces)

1 egg + 1 tablespoon water, whisked together

Turbinado sugar for dusting

DIRECTIONS

Preheat oven to 400 degrees F and prepare two baking sheets lined with parchment paper.

Roll out pie crust on a well floured surface to about 1/4″ thick (store-bought dough may be ready out of the box). Cut out 24 3″ rounds. Re-roll dough as needed.

Arrange 12 bottom crusts on the baking sheets. Smear 1 teaspoon membrillo, 1 tablespoon pears, and 2 chunks of brie on each, making sure to leave about 1/8″ free around the edge of the crusts to pinch closed later.

With your pointer finger, brush a little bit of egg wash around the edge of each bottom crust and top with top crust, pinching gently on the edges to seal. Use a fork to crimp the edges. Create a 1/2″ slit in each top crust and brush with more egg wash. Sprinkle with sugar and into the oven they go!

Bake for 12-15 minutes or until golden brown. If the crusts are browning too fast, lay a sheet of foil over the pies and continue to bake.

Voila! Enjoy!

Store pies in an airtight container for up to 5 days. You can also freeze the baked pies and reheat later.