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
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.