Pie is generally a crowd pleaser, as is brie cheese. I have made quite a number of iterations of these with any number of fillings--the concept is simply neat, easy-to-eat pockets of pie filled with all of your favorite combinations. I have done various jams and cheeses, as well as pumpkin, cheese, and caramelized onions.
Jam and Brie Pie Cookies (Hand Pies)
2 ½ cups flour
2 Tbs sugar
1 tsp lemon zest (this batch I subbed 1/2 tsp each cardamom and ginger)
1 tsp minced sage leaves (or other spices)
100 g/7 ½ Tbs/3 ¾ oz cold butter
2-4 Tbs cold water
pinch of salt
Jam (I used mixed berry)
1 egg, beaten
Mix together dry ingredients and zest and sage, then work in butter until everything is sandy and nearly uniform. Add water slowly until the dough just comes together. Cover tightly in plastic or in a bowl and refrigerate for at least 30 minutes (or freeze for up to 2 or 3 weeks).
Preheat oven to 375°F.
Roll out dough into a rectangle of about 1/4” thickness. Cut into desired shapes. I made little rectangular cookies, but any shape works--triangular, round, hearts, etc.
Place a small (really! not too much, it will ooze out the sides) spoonful of jam in the center, then a dab of brie. Close the edges and press firmly together with the tines of a fork, either by folding dough in half or by placing a piece of the same size and shape on top. Brush finished cookies with beaten egg, then sprinkle with sugar.
Bake for 15-20 minutes.