Smoked Salmon Brie Hand-Pies

I mentioned on Facebook, I was making these hand-pies for a get-together and promised I would post the recipe. I have to say they turned out really good!!

 

Smoked Salmon Brie Hand-pies

makes about 2 dozen

2 pie crusts, room temp. Soft enough to cut and fold over without the dough cracking but not so soft it is mushy.

a wedge of brie, cut into ½" cubes

a piece of smoked salmon, broken into pieces about the same size as the brie

caper

1 large lemon, zest lemon onto a plate. (You will only need the zest, not the lemon.)

 

Cut pie crust in circles with a glass. I used a glass with a 3 ½" circumference. Take two pieces of brie and set them in the zest to pick up some. Not lots of zest, just a little. Set brie, salmon and about 5 capers in the center of the circle. Fold circle over and press edges down firmly. You can come back with a fork and press the edges but be careful not to poke holes in the sides. Then prick the top with the fork.

Set hand-pie in fridge for at lest an hour to firm up crust. * note below

Pre-heat oven 375°F  Grease a cookie sheet and bake hand-pies 25-35 minutes, until cooked and edges are browned. Allow to cool 5 minutes before serving.

 

* They can be made a day ahead but cover with plastic wrap with the dough will not dry out.

Comments

[Gumbo Lily]

Yum! What a good idea.

[Theresa]

Oh Clarice - you are the hostess with the mostess! Sounds delish!!!! xoxo

[Tierney Barden]

I figured Tracy might feel that way! They really do look delicious. Thanks for sharing Clarice.

[RubyJeans]

Oh My GOODNESS!!! those not only sound good... They LOOK GREAT!!!

[Tracy]

Oh my - this is so up my alley! Can't wait to give them a try!