Pear-Ginger Hand Pies
Packed light brown sugar
Raw Bosc pear(s)
1 item(s), peeled, cored, and chopped (3 cups)
1 tbsp(s), peeled and grated
Fresh lemon juice
White self-rising flour
Plain fat free Greek yogurt
1 large egg(s)
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Combine brown sugar, cornstarch, and cinnamon in a small bowl and set aside. Heat a medium nonstick skillet over medium-high heat. Spray pan with cooking spray. Add pears and ginger and cook until pears are soft, about 5 minutes. Stir in cornstarch mixture and cook until thickened, 30 seconds to 1 minute. Remove from heat and stir in lemon juice.
- In a medium bowl, place flour, yogurt, and 1 tsp vanilla; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 1 minute of kneading).
- Place a large piece of parchment or wax paper on a work surface and sprinkle lightly with a little flour. Roll dough into a 12 x 8–inch log; cut into 8 (4 x 3–inch) disks. Arrange disks about 1 inch apart on prepared sheet pan. Spoon about 2 tablespoons pear mixture into center of each empanada disk. fold disks over to form half moons. Press down on edges; create marks on edges by pressing down with tines of a fork.
- Arrange pies on prepared baking sheet; brush tops of pies evenly with egg. Sprinkle evenly with turbinado sugar. Bake at 400°F until dough is browned, 18-20 minutes. Serve warm or at room temperature.
- Serving size: 1 pie