Lollipop Savory Hand Pies With Strawberries
Ingredients
Strawberries:
- 1 ½ cups diced California Strawberries
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 Tablespoon Balsamic Vinegar
- 2 Tablespoons minced fresh basil
Pastry and Filling
- 1 sheet Puff Pastry rolled into 1/8th inch thickness and kept cold.
- ½ Roll of Brie cheese cut into 1 inch cubes
Egg wash:
- 1 egg beaten
- 1 tablespoon fresh thyme leaves
Instructions
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Start my adding the strawberry ingredients in a bowl and set aside for at least 15 minutes while you prepare the dough.
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Preheat the oven to 425 degrees F.
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Roll the puff pastry and cut it out into 2-3 inch rounds using a cookie cutter.
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Take another small cookie cutter and cut out the centers of half of the rounds. These will be the top crust. If you don’t have a small cookie cutter, take a small knife and cut out a tiny slit in the middle of the dough. Do so for only half of the cut out rounds.
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Place the bottom crusts on a baking sheet lined with parchment paper.
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Take a lollipop stick and place the top of the lollipop stick over the crust. The tip of the lollipop stick should be in the middle of the bottom crust, and the remaining part of the stick will be out of the crust.
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Repeat with the remaining crusts.
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Place a chunk of brie cheese at the center of the bottom crust and top with a tablespoon of the strawberry mixture.
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Brush the edges of the bottom crust with egg wash and place the top crust over it. Press firmly.
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Brush the tops with egg wash and sprinkle some fresh thyme.
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Bake the hand pies for 15-20 minutes until golden and crispy.
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Serve and Enjoy!
Recipe Notes
Use Pie dough or puff pastry for convenience, always work with cold dough either way.
Prepare the California Strawberriesstrawberries and have the cheese cut up before you start working with the dough.
Make a slit or cut out a small part of the top crust otherwise the hand pie will open up and lose its shape.
Use egg wash as a glue for both the bottom and top crusts to stick together.
Make sure your oven is preheated before the pies go in.
Don’t be tempted to over fill your pies, the filling may leak out!
Store leftover hand pies in the fridge well wrapped for up to 5 days, and heat them in the oven as you need to.
The hand pies may be assembled and stored in the fridge for up to 3 days. Bake them the day you plan to serve right from the fridge.
You can freeze the baked and cooled hand pies, defrost them at room temperature and reheat them in the oven for 8 minutes before serving.