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Savory Brie & Cranberry Chutney Hand Pies

Savory Brie & Cranberry Chutney Hand Pies


  • Author: Molly
  • Prep Time: 10 minutes
  • Cook Time: 1 hour (includes inactive time)
  • Total Time: 1 hour 10 minutes
  • Yield: 12 mini pies 1x

Description

These Savory Brie & Cranberry Chutney Hand Pies are an easy and festive appetizer for the holidays! Pie dough is filled with homemade cranberry and apple chutney and buttery brie cheese. They are a taste of the season!


Scale

Ingredients

For the Cranberry Chutney:

  • 6 oz fresh cranberries
  • 2 small apples, finely diced
  • ½ cup orange juice
  • ½ cup honey
  • 2 sprigs fresh rosemary
  • 2 cinnamon sticks
  • ¼ cup dried cranberries

For the Hand Pies:

  • 2 (9-inch) store-bought pie dough rounds (you can absolutely use homemade)
  • Flour, for rolling out dough
  • Egg wash, for sealing the edges
  • The cranberry chutney
  • 12 oz brie cheese, cut into thin slices (I slice the wheel of brie into long, thin strips and then halve each strip to give me roughly 1-1½ inch flat pieces of cheese)
  • Flaky sea salt

Instructions

For the Cranberry Chutney:

  1. Place the cranberries, apples, and orange juice in a saucepan and bring to a simmer over medium heat.
  2. Stirring frequently, cook for several minutes, or until the cranberries start to pop and burst.
  3. Add in the honey, rosemary, cinnamon sticks, and dried cranberries.
  4. Cook over low heat for 15-20 minutes until the chutney is thick and cooked down and the apples and cranberries are very soft.
  5. Cool to room temperature. The chutney will continue to thicken as it cools.

For the Hand Pies:

  1. Preheat the oven to 375°F and line two baking sheets with parchment paper.
  2. Roll the dough out lightly and then, using a 5 or 6-inch round cookie cutter, cut out circles of dough. I was able to get 12 circles out of two pie crusts.
  3. Brush the edges of each pie circle with egg wash.
  4. Place roughly 1 oz of brie cheese and 1 heaping tablespoon of the chutney in the center of the pie dough circle.
  5. Carefully and gently fold over the dough and press the edges to seal. I like to press the prongs of a fork all around the edges to ensure that they are sealed.
  6. Cut a small slit in the top of the hand pie, brush with egg wash all over, and sprinkle with the flaky sea salt.
  7. Place the formed pies on the prepared baking sheets.
  8. Bake for 25-30 minutes, rotating the baking sheets halfway through, or until the dough is crisp and golden and the filling is bubbling.
  9. Serve warm or at room temperature.

Notes

  • Make ahead tip: you can make the chutney and fully assemble the pies the day before you want to serve. Keep unbaked pies on a baking sheet in the fridge, covered with plastic wrap. Remove from the fridge, brush with egg wash, and immediately bake from the fridge while they’re still cold.
  • These are delicious hot, warm, or at room temperature, which makes them a make-ahead option.
  • If brie cheese is not your thing, sub with a milder but creamy cheese like fontina or low-moisture (not fresh) mozzarella cheese.
  • Category: appetizers

Keywords: hand pies, savory hand pie recipes, appetizers, make-ahead appetizers, cranberry chutney recipe, cranberry and brie pies, mini pies