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

November 25, 2013





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




Pear & Brie Hand Pies

Makes about 1 dozen 3″ mini pies


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


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.

27 Comments leave one →
  1. peagreencoffeebean permalink
    November 25, 2013 10:50 am

    Oh.My.Days. :O You have combined so many of my favourite things into something I didn’t even know existed! Today just got so much better!! ^_^

  2. VVernhard permalink
    November 25, 2013 10:56 am

    Reblogged this on KP28 * Soul Food.

  3. frauknusper permalink
    November 25, 2013 12:11 pm

    That sounds divine! May I have one? ;-)

    • love and cupcakes permalink*
      November 25, 2013 2:55 pm

      Ha! Thanks, you can totally have one if you can manage to find us before they’re gone!

      • frauknusper permalink
        November 26, 2013 9:28 am

        Haha ;) That’ll be a challenge!

  4. November 25, 2013 12:46 pm

    These are gorgeous and the pear and brie combo sounds delicious!

  5. November 25, 2013 1:11 pm

    This looks divine! I’m hooked on brie and fig jam, so I may be using this as inspiration!

    • love and cupcakes permalink*
      November 26, 2013 2:30 pm

      Brie and fig jam is a favorite of mine too! I think brie pairs so well with sweet, fruity spreads.

  6. November 25, 2013 1:27 pm

    These are lovely. They’d be perfect to take to a potluck style gathering as well. Note to self for later…

  7. November 25, 2013 2:20 pm

    Lucky new friends! A wonderful meal guaranteed, though I doubt there’ll be any left over for freezing. :)

  8. November 25, 2013 2:50 pm

    These look perfect and so delicious. I’ve been meaning to make hand pies (they sound a little less intimidating than a big ol’ pie), and this looks like a good recipe to try! Enjoy your Thanksgiving dinner!

    • love and cupcakes permalink*
      November 26, 2013 2:28 pm

      Thanks Amanda! Mini pies are definitely less intimidating to make (and eat…just a little less guilt inducing). And this recipe was so delicious! I hope you enjoy it :)

  9. grandbabycakes permalink
    November 25, 2013 4:57 pm

    Oh gosh these are gorgeous!

  10. November 25, 2013 5:45 pm

    Look at those mini pies, you really make me feel like Christmas is here already.

  11. November 25, 2013 9:27 pm

    This looks SO good! I actually might make these tomorrow.

  12. November 26, 2013 5:51 am

    This looks soo pretty. Lovely recipe and even lovelier fotos! :)

  13. November 26, 2013 10:00 am

    Little pies of heaven… yum.. <3

  14. Triple-Ach permalink
    November 26, 2013 3:33 pm

    These. Are. Perfect. My mouth is watering!!!

  15. yj557 permalink
    November 27, 2013 8:19 pm

    Thanks for sharing! Can’t wait to make one tomorrow~~

  16. November 28, 2013 9:42 am

    I love this association! The mini pies look delicious. Definitely gonna try this recipe soon

  17. December 1, 2013 10:02 pm

    All of my favorite things in one! These look phenomenal thanks for sharing!

  18. December 2, 2013 8:55 am

    These look delicious! I absolutely can’t wait to try!

  19. December 7, 2013 6:22 am

    Just found your blog. Beautiful photos!

  20. maddestmegs permalink
    December 9, 2013 10:57 am

    You are such an inspirational blogger, any tips for a younger one, hoping to be like you and many others?

  21. February 10, 2014 8:35 am

    these sound so amazing! definitely trying this recipe out :)

  22. Emilia permalink
    November 13, 2014 7:15 am

    This sounds absolutely wonderful, but, unfortunately, the pictures are not showing… (Now, why, oh, why, remove the brie rind??????)


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