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!
Ingredients
Scale
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:
- 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.
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.
- Prep Time: 10 minutes
- Cook Time: 1 hour (includes inactive time)
- Category: appetizers