Savory Mini Brie Apple Bites
with caramelized onions, dried cherries and turkey filling
I love pie. It is probably my favorite treat to eat whether savory or sweet. Most think that is so good because of the buttery crust used made from a little elbow grease or from a sugary filling that shoots happy endorphins throughout your body. I think pie is so good, mainly because it is just pie. Enough said.
A lot of people take their pie recipes serious, including myself, however this recipe you can get away with cutting a few corners (pre made pie crush…sssh! No one will ever know!) while still achieving a tasty treat. There are so many flavors crammed into these little morsels of happiness that I highly doubt you will be called out on using pre made crust.
These make a great brunch dish when you are in a rush and not sure what to make. They are what I call a Three Biter (usually eaten in three or less bites) that leaves your guests coming back for more. I love the sweet and savory play on tastes accompanied by the tart cherry jam. Here in Michigan cherries are taken seriously since they are a staple fruit at any local farmer’s market or grocery store when in season. So when in doubt, don’t put (ha!) and just make some mini pies for that next brunch gathering.
Ingredients: Yields 9 mini pies
- (2) 9” Pie Crusts (premade or freshly made)
- 1 Small Apple, finely cubed
- ½ c. Dried Cherries
- 6 Slices of Turkey, shredded small
- 4 oz. Brie Cheese, cubed small
- ¼ c. Caramelized Onion
- 1 Egg + 1 Egg for egg wash
- 1 tsp. cornstarch
- Coarse Sea Salt/Pepper
- Cherry Jam for garnish
Directions:
- Roll out your pre made piecrusts and cut out 18 mini circles (I used a large circular biscuit cutter for this). Set aside.
- Mix the apple, dried cherries, turkey, brie, caramelized onion, corn starch and egg together to create the filling. Add a little salt and pepper to taste.
- Fill about a tablespoon of filling (may need more or less depending on the size of your mini pies) in the center of a pie circle. Make sure to leave a small rim around the crust that the top crust can adhere to. Wet the edges with a little water and place another pie circle on top. Crimp the edges to seal in the filling. Place on a baking tray lined with parchment paper. Brush on some of the egg wash and then top with extra coarse sea salt and pepper. Cut 4 small slits in the top for baking. Repeat for the remaining pie circles (you may have filling left over depending on the size of the pie cutter used).
- Bake at 350 degrees for 25-35 minutes or until the pies are cooked through and golden brown.
- Serve warm with cherry jam on the side.