Savourycheddarpie Recipes

SAVORY CHEDDAR APPLE HAND PIES

Steps:

• Melt 1 tablespoon of the butter in a medium saute pan over medium-low heat. Add the onion, a pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the onion is softened and caramelized, 8 to 10 minutes. Add 2 tablespoons water and scrape up any browned bits from the bottom and sides of the pan.
• Increase the heat to medium high. Add the apples and cook, stirring, until just starting to soften, 3 to 5 minutes. Add the remaining 1 tablespoon butter, then sprinkle with the sugar, ginger, 2 teaspoons of the thyme and another pinch of salt. Cook, stirring, until the apples are very tender and light golden, about 6 minutes more. Stir in 1/4 cup of the Cheddar cheese spread and cook until melted and smooth, then remove from the heat. Transfer to a medium bowl and refrigerate until completely cool, about 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Unroll a pie dough sheet on a cutting board or clean work surface. Cut out 8 circles with a 4-inch round cutter; gather and reroll the dough if necessary. Beat the egg in a small bowl with 1 teaspoon water. Place about 1 tablespoon of the apple filling into the center of a dough round, then top with 1/4 teaspoon of the remaining Cheddar cheese spread. Brush the edges with some egg wash and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Transfer to one of the prepared baking sheets. Repeat with the remaining dough and filling.
• Brush the hand pies with more egg wash and sprinkle with the sesame seeds, poppy seeds and remaining 1 tablespoon thyme. Bake until golden brown and puffed, 20 to 25 minutes.

SAVORY BEEF AND CHEDDAR PIE

Steps:

• Cook ground beef, onion and garlic in a large frying pan over med-high heat for 5-10 min, breaking beef into small pieces until no longer pink and onion is tender.
• Drain grease.
• Add oregano, basil, rosemary, thyme, salt, sugar, pepper, sage and tarragon.
• Mix well, stir in tomato sauce.
• Reduce heat to low, cover and simmer 15 minute.
• Meanwhile, prepare Cheddar Pastry.
• Preheat oven to 425 degrees.
• Sift flour and salt together, stir in cheese.
• Cut in shortening until mixture resembles coarse crumbs.
• Add water, one Tbs at a time, stirring lightly until mixture forms a ball.
• Divide pastry in half.
• Roll one half on floured surface into a 12" circle, place in a 9" pie plate.
• Sprinkle 1/3 of the mozzarella cheese on bottom of pastry.
• Top with 1/3 of the beef mixture.
• Repeat cheese and beef layer twice.
• Roll remaining pastry into a 10" circle, cut steam vents and place on top of the pie.
• Trim pastry edges a 1/2" from the rim and fold pastry under bottom crust, crimp the edges.
• Beat egg with 1 Tbs of water.
• Brush top of pie with egg wash, you will not use it all.
• Bake 15 min @ 425 degrees.
• Reduce oven temp to 350 degrees and continue baking for 20 minute.
• Let pie sit 20 min to set.
• Cut pie into wedges, top with a dollop of sour cream and sprinkle with bell peppers.