Can you believe we’re just over a week away from Thanksgiving?
Even though Turkey Day is so late this year, I still can’t believe we’re here already.
I have been cranking out some fun recipes to share with you guys this week, in case you are looking for any last-minute inspiration or menu ideas.
These little hand pies are next on the list!
Whenever I host the holidays, I always put out a massive cheeseboard to serve as the pre-dinner fare. I don’t usually do additional appetizers. Just a giant cheeseboard. Complete with dips, homemade cheeseballs, tons of charcuterie and antipasti, crackers, breads, and mustards and jams galore.
It’s pretty epic.
For a change of pace, I thought I’d make a snacky bite that could work alongside a cheeseboard or on it’s own. These hand pies are just the thing.
The fresh cranberry and apple chutney that goes in these is to die for. I always forget how much I love cranberry sauce, and even though I’m hopelessly devoted to the canned stuff for Thanksgiving dinner (I know, I know), I do love making a homemade version.
This chutney would work well on its own on your dinner table, but it is even more spectacular in these mini pies.
I cook down fresh cranberries and apples in honey, spices, and orange juice. It’s the perfect mix of sweet, tart, tangy, spiced, and citrusy. I couldn’t stop eating it with a spoon straight out of the pot!
Once the chutney is cooled, I take store-bought pie dough (but you can definitely use homemade!) and cut it into circles. I stuff the dough circles with the cranberry chutney and slices of buttery, rich brie cheese.
There is something so special about brie cheese. I know you can get it anytime, but I rarely eat it! It’s totally a holiday cheese for me. I associate it with holiday parties and cocktails.
I love it.
Now, if you aren’t a fan (I know a few non-brie peeps in my life), you can still make this recipe with a milder, less funky cheese. Fontina would work beautifully, for example.
Once these little pies are formed and their edges sealed, I bake them until golden and puffed and crisp. They are insanely good piping hot and straight off the baking sheet, but be careful you don’t burn your mouth off from impatience (not that I’d personally know anything about that, hah).
They are fantastic room temperature, too, which is what makes them so great for the do-ahead cooks. You can make and assemble these completely ahead and just keep them in your fridge until your guests arrive.
Bake them off as you want to serve but don’t stress too much if they aren’t hot! Pile them up next to your other apps, cheeseboard, or bowl of sangria and let people help themselves. They are a great do-ahead option.
AND! If you happen to have pie dough and cranberry sauce leftover AFTER Thanksgiving, these are an awesome way to use up those ingredients! Thanksgiving can continue after the big day!
Sounds pretty great to me.
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!
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
For the Cranberry Chutney:
- Place the cranberries, apples, and orange juice in a saucepan and bring to a simmer over medium heat.
- Stirring frequently, cook for several minutes, or until the cranberries start to pop and burst.
- Add in the honey, rosemary, cinnamon sticks, and dried cranberries.
- Cook over low heat for 15-20 minutes until the chutney is thick and cooked down and the apples and cranberries are very soft.
- Cool to room temperature. The chutney will continue to thicken as it cools.
For the Hand Pies:
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- 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.
- Brush the edges of each pie circle with egg wash.
- Place roughly 1 oz of brie cheese and 1 heaping tablespoon of the chutney in the center of the pie dough circle.
- 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.
- Cut a small slit in the top of the hand pie, brush with egg wash all over, and sprinkle with the flaky sea salt.
- Place the formed pies on the prepared baking sheets.
- Bake for 25-30 minutes, rotating the baking sheets halfway through, or until the dough is crisp and golden and the filling is bubbling.
- Serve warm or at room temperature.
- 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.
- Prep Time: 10 minutes
- Cook Time: 1 hour (includes inactive time)
- Category: appetizers
Keywords: hand pies, savory hand pie recipes, appetizers, make-ahead appetizers, cranberry chutney recipe, cranberry and brie pies, mini pies