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Vermont Apple-Cheddar Mini Hand Pies

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“For fall.”
1hr 24mins

Ingredients Nutrition


  1. In a bowl, toss the apples with the lemon juice; add in brown sugar, cinnamon, nutmeg, and salt; toss to combine.
  2. In a big skillet, melt butter over med-high heat.
  3. Add in apple mixture; cook/stir 7-10 minutes until apple juices release and apples are slightly softened.
  4. Sprinkle flour over mixture; cook about 2 minutes; remove from heat and cool.
  5. Preheat oven to 425°; line a baking sheet with parchment paper.
  6. On a lightly floured surface roll out the pastry sheet to a 12x10 inch rectangle; cut pastry sheet into 6 inch squares.
  7. Add the diced cheese to the cooled apple mixture.
  8. Divide the apple mixture in the center of each pastry square, leaving a 1 inch border along the long sides.
  9. Carefully, fold into triangle shape, crimp the ends together with fork to seal; and place on the prepared baking sheet.
  10. In a small bowl, beat egg and water together to make an egg wash.
  11. Lightly brush the outside of each square with the egg wash.
  12. Using a sharp knife, make a small slit in the top of each triangle.
  13. Bake 20-24 minutes until puffed and golden brown.
  14. Remove from oven; cool slightly; serve warm.

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