Brie
Concepts
Want to showcase Brie on your menu? Serve up something sensational with these innovative concepts featuring Président Brie, Président Triple Crème Brie, and Président Creamy Brie.
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Président® Peach & Brie Hand Pies
Yields 16 hand pies
INGREDIENTS
| 4 sheets | Puff pastry |
| ½ cup | Light brown sugar |
| ½ cup | Pecans, finely chopped |
| Pinch | Kosher salt |
| 1½ tbsp. | Unsalted butter, melted |
| ½ tsp. | Vanilla extract |
| 1 cup | Peaches, diced small |
| 4 oz. | Président Brie, diced small |
| 1 | Egg white |
| 2 tbsp. | Cold water |
| 2 tbsp. | Coarse sugar |
| Flour, for dusting | |
METHOD
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Line baking sheets with parchment paper.
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Flatten a puff pastry sheet on a cutting board dusted with flour. Using a 3 ½” round biscuit cutter, cut out 4 circles of dough. Repeat with each pastry sheet.
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Place circles on baking sheets and chill in refrigerator for 15 minutes.
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Preheat oven to 400 degrees F.
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Make the filling: In a small bowl, combine brown sugar, pecans, and salt. Add melted butter, vanilla, peaches, and Brie. Fold in gently until combined.
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Assemble hand pies: In another small bowl, whisk together egg white and water. Brush chilled dough circles lightly with egg wash and top each with 1 tablespoon of filling. Fold circles over and crimp edges with a fork to seal.
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Chill assembled pies in the refrigerator for 10 minutes.
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Just before baking, vent pies with a sharp knife, brush lightly with egg wash, and sprinkle with sugar. Bake for 20-25 minutes, or until golden brown on top and bottom. Cool pies on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments
