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Preheat the oven to 420 F.
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Roll out the chilled dough into 1/8th of an inch thickness and use a heart shaped cookie cutter to cut out about 20 hearts of dough.
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Place 10 of the heart doughs on a parchment lined baking sheet and take 1 lollipop stick and stick it at the bottom of each heart and press it down firmly so that it sticks well to the dough.
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Place a slice of brie cheese at the centre of each heart dough and top that with a teaspoon of strawberry jam in each heart.
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Cover each piece of strawberry-brie heart dough with another heart dough and press firmly with your fingers around the edges.
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Using a fork, seal the heart pies well all around the edges.
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Brush the pies with a thin layer of egg wash and bake right away.
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Bake the pies for 20 minutes (depending on the size of your pies) until golden and crispy.
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Let them cool for 1 minute on the tray and then cool them on a wire rack for 2 more minutes.
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Note:
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-Do not over fill the mini pies because the filling will leak out.
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-Do not eat the pies right away from the oven because the filling will be too hot.