Here’s a yummy sounding mini pie recipe. If you’re interested in learning more about the cookbook that they come from, check out my 175 Best Mini Pie Recipes review.
Chicken, Brie and Apple Turnovers + Shortcut Puff Pastry (page 238)
This recipe, an autumn-inspired combination of chicken, apples, fresh sage and Brie wrapped in buttery puff pastry, is perfect for a brunch or a luncheon, served with a simple green salad.
• 2 baking sheets lined with parchment
• Pizza/pastry cutter, optional
- 2 tbsp unsalted butter 30 mL
- 1 large shallot, minced 1
- 1 tart apple, peeled and chopped 1
- 1 tbsp chopped fresh sage 15 mL
- 1⁄8 tsp ground nutmeg 0.5 mL
- Salt and freshly ground black pepper
- 1 tbsp all-purpose flour 15 mL
- 3⁄4 cup apple cider 175 mL
- 1 tbsp brandy, optional 15 mL
- 2 cups shredded roasted chicken breast 500 mL
- 1⁄2 recipe Shortcut Puff Pastry (see below) 1/2
- 1 large egg, lightly beaten with 1 tbsp (15 mL) water 1
- 8 oz soft Brie, sliced 250 g
1. Filling: In a large skillet, melt butter over medium-high heat. Add shallot and apple; sauté until softened, 4 to 5 minutes. Stir in sage and nutmeg; season to taste with salt and pepper.
2. Sprinkle flour over mixture, stirring to coat. Add cider, reduce heat and simmer until thickened. Stir in brandy, if using. Stir in chicken and simmer for 2 minutes. Remove from heat and set aside to cool completely.
3. Divide puff pastry in half. On a lightly floured surface, roll one half into a 15- by 10-inch (37.5 by 25 cm) rectangle. Using pizza cutter or a sharp knife, cut rectangle into six 5-inch (12.5 cm) squares. Repeat with remaining dough.
4. Brush edges of squares with egg wash. Place about 1⁄4 cup (60 mL) chicken mixture in center of each square. Top with 1 slice Brie. Fold squares in half diagonally, enclosing filling. Pinch together edges to seal, and crimp with the tines of a fork. Brush tops with egg wash.
Tips: The white rind of Brie is edible and is usually eaten along with the soft interior. If you don’t wish to include the rind, you may trim and discard it before layering the cheese on the chicken filling.
Makes 12 turnovers
Shortcut Puff Pastry
Makes about 2 lbs (1 kg) dough
Enough for about 16 pies
• Electric stand mixer fitted with paddle attachment
- 2 1⁄2 cups all-purpose flour 625 mL
- 3⁄4 cup cake flour 175 mL
- 1 tsp salt 5 mL
- 1 lb very cold unsalted butter, cut into 1⁄2-inch (1 cm) cubes 500 g
- 3⁄4 cup ice water 175 mL
1. In bowl of stand mixer, beat all-purpose and cake flours and salt until combined. Scatter butter overtop and mix at low speed until butter is the size of lima beans. Add water and mix at low speed just until dough starts to come together, 10 to 15 seconds.
2. Transfer to a floured work surface and gently shape into an 8-inch (20 cm) square. Using a rolling pin, roll out into a 10- by 18-inch (25 by 45 cm) rectangle.
3. Using a knife, lightly score dough lengthwise to make three 10- by 6-inch (25 by 15 cm) sections. Using a flat cookie sheet or large spatula, carefully lift right third of dough and flip it over onto center section. Repeat with left third of the dough, as if folding a business letter. Rotate dough 90 degrees so that the long (10-inch/25 cm) side is facing you. You have now completed one turn of the dough.
4. Lightly flour work surface to prevent sticking and reroll dough into a 10- by 18-inch (25 by 45 cm) rectangle. Give the dough a second turn by scoring into thirds and flipping over the right and left thirds as you did in Step 3. Rotate dough 90 degrees so the long (10-inch/25 cm) side is facing you.
5. Repeat Step 4 twice, to make a total of four turns.
6. Wrap tightly in plastic wrap and refrigerate for 1 hour.
7. Transfer chilled dough to a lightly floured surface with the long side facing you. Give the dough two more turns. Rewrap in plastic and refrigerate for at least 1 hour.
- Pastries made using cake flour have a lighter texture and finer crumb. If necessary, substitute 3⁄4 cup (175 mL) minus 11⁄2 tbsp (22 mL) sifted all-purpose flour, plus 11⁄2 tbsp (22 mL) cornstarch.
- Don’t worry if the dough is tough to work with at first. It will smooth out and become more cohesive with every turn.
- If the dough becomes too soft during the shaping process, wrap it tightly and chill for 30 minutes.
- If you do not own a stand mixer, cut the butter into the flour mixture using a pastry blender. Add water and mix with a fork just until dough comes together.