This post is part of a recipe that we created and submitted for the Melt Magazine Bloggers Challenge Four! Please help me out by voting for my recipe (Raspberry Balsamic Castello Blue Cheese Hand Pies) and tell your friends to vote by following this link. By voting, there's an added incentive to win 1 of 2 $50 grocery vouchers from Castello!
I've had plenty of pies and I've begun to get more acquainted with making and working with pie doughs and pie making. Lately, Dan has been talking about hand pies and I thought that this recipe would be a great way to try my "hand" at this.
I think the beauty of this hand pie is especially highlighted in the handmade pie dough with a crunchy sugary crust. Making your own pie dough allows you to control the flakiness and (more importantly) the amount of dough you use. The step-by-step recipe with pictures for making your own homemade pie dough is in this link.
This post will focus on the filling and the assembly of the pies.
This recipe makes 14-15 hand pies.
- 1 kg of Homemade Pie Dough
- 2 tablespoons butter
- 3 cups frozen raspberries or fresh (1 bag of frozen raspberries)
- ½ cup granulated sugar
- 1 ½ tablespoon balsamic glaze
- 60g (half a wedge) of Castello® Danish blue cheese crumbled
- 1 egg white
- ½ tablespoon of cream
- ½ cup granulated sugar for sprinkling
- Balsamic glaze with aceto balsamico di modena was used
Let me know what you think about this recipe or how the pies turn out in the comments below. Enjoy the beautiful crispy flaky layers!