Friday, 14 February 2014

Heart Apple Hand Pies with cheese pastry for Valentine's Day

by Bex

After seeing the apple pie with a cheese crust idea at Grill on the Corner recently, and sampling it, I wanted to try making something similar myself.  I also needed a Valentine's based baking recipe for this month's Glasgow Baking Club meeting so I thought I'd make the idea into little heart shaped hand pies like these nutella ones I spotted on Pinterest.

I googled looking for various apple pie and cheese pastry recipes and again combined elements from a few to make this one.  

Ingredients: For the pastry (converted from Martha Stewart):
312g flour
1/2 tsp salt
1 tsp sugar
113g grated mature cheddar cheese
3 tbsp ice cold water

For the filling (I made too much so would reduce by half):
3 small granny smith apples
3 bramley apples
1 royal gala apple
(all peeled, cored & chopped finely)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
125g golden granulated sugar
1/4 tsp salt
30g plain flour

1 egg, beaten for the egg wash

Process flour, sugar, and salt in a food processor. Add butter; pulse until pea-size lumps appear. Pulse in cheese. With the processor running, add ice water; process just until dough comes together.  Cut out heart shapes with a cookie cutter and store in the fridge while preparing the apple filling.

Preheat the oven to 190°C/180°C fan.  Line 2 baking sheets with parchment paper.  

Mix all of the filling ingredients together in a large bowl.  Brush the edges of the pastry hearts with the egg and place 1 spoonful of the apple filling on each one.  Place another heart on top and seal.  

Using a fork, crimp the edges of the hearts.  (I started off using a small amount of apple as above so they wouldn't burst but after trying the first batch, I decided they needed more filling so just stretched the tops over more.  They did leak a bit but definitely tasted better.)

Brush the tops with an egg wash and bake until golden and crisp, about 20 minutes, rotating the pans halfway through. 

Let cool and serve.

They worked really well and were a hit at baking club that evening!  Especially as they were still warm :)
I made the pastry the day before so it was easy to make the filling, assemble and bake them after work.

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