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Recipe Detail Page
Saint André Cheese & Apricot Hand Pies
Spring 2017
Consider this your cheese course with a clown nose. Gone is the pasty fruit filling of Pop-Tarts and in its place comes rich cheese and sweet apricot preserves for an adult take on breakfast. The brandy glaze with sprinkles is a nod to never growing up. You can take a shortcut and use store-bought pie dough for this recipe instead of making your own crust.
Serves 6
CRUST
2 cups (500 mL) flour (plus more for rolling out dough)
½ tsp (2 mL) sea salt
¼ cup (60 mL) cold butter, cubed
¼ cup (60 mL) shortening
3 tbsp (45 mL) cold water (plus more if needed)
FILLING
2 tbsp (30 mL) apricot jam
¼ pkg (50 g) Saint André cheese, cut into thin slices
GLAZE
¼ cup (60 mL) icing sugar
1 tbsp (15 mL) brandy or bourbon
1 tsp (5 mL) coloured sprinkles (optional but fun)
1. Line a baking sheet with parchment paper.
2. For crust, in a stand-mixer combine flour, salt, butter and shortening. Beat until just crumbly, then add water, 1 tbsp (15 mL) at a time until mixture just comes together as a ball.
3. Sprinkle flour on work surface and roll out dough into a rectangle, about ⅛ inch (3 mm)thick. Cut dough into 6 equal rectangles, working quickly, as dough is fragile. Place rectangles on lined baking sheet then spread 1 tsp (5 mL) of apricot jam around centre of each rectangle and top with slices of cheese. Fold long end over to long end, sealing edges by crimping with a fork. Chill for 30 minutes.
4. Preheat oven to 425°F (220°C).
5. To make glaze, combine icing sugar with brandy or bourbon until smooth.
6. Bake hand pies for 10 to 12 minutes or until edges start to lightly brown. Cool completely before drizzling with glaze and decorating with a pinch of sprinkles.
Serves 6
