Mini Cranberry relish and Brie pies
 
Prep time
Cook time
Total time
 
Serves: 16 mini pies
Ingredients
  • For homemade cranberry relish: 1 navel orange
  • 1 12-ounce package of fresh cranberries
  • ½ cup granulated sugar
  • For the pies: 1 package prepared pie crust (thawed)
  • cranberry relish (recipe above or store-bought)
  • brie, cut into 1 inch pieces
  • 1 egg, beaten 1 tablespoon of water
  • flour (for dusting)
  • turbinado sugar (optional)
Instructions
  1. To make homemade relish: Zest the orange and set zest aside. Squeeze the juice of the orange into a blender. Add the cranberries, orange zest, and ½ cup of granulated sugar. Pulse until desired chunkiness. (For the pies, I chose to make the relish a little more pureed).
  2. For the pies: Preheat the oven to 400 degrees.
  3. On a lightly floured surface, roll out the thawed pie crust to ¼ inch thick.
  4. Using a two-inch circle cookie cutter, cut out 32 circles. Place 8 of the circles on a cookie sheet.
  5. On each of the 8 circles, place one tablespoon of cranberry relish and one piece of brie. Brush egg wash around the edges of each circle.
  6. Top each circle with another circle of dough and seal the edges.
  7. Using a fork, crimp the edges.
  8. Make a slit in the top of each pie. Brush with egg wash, top with turbinado sugar, and place in the oven.
  9. While the first batch of pies are baking, place another 8 circles on another cookie sheet.
  10. Bake for 12-14 minutes, until golden brown.
Recipe by Six Snippets at https://www.sixsnippets.com/mini-cranberry-relish-and-brie-pies/