Photo of Pear-ginger hand pies by WW

Pear-ginger hand pies

SmartPoints® value per serving
Total Time
43 min
17 min
26 min
A generous amount of fresh ginger spices up sweet pears in the filling for these individual handheld desserts. Discs of empanada dough work beautifully here because they’re already rolled out and cut to the shape you need. Look for them in the freezer section, either with pastries and pie crusts or with international ingredients. You’ll need to thaw them overnight in the refrigerator. A sprinkling of turbinado sugar on the outside of the dough adds sparkle and crunch to the finished pies.


Packed light brown sugar

2 Tbsp


1 tsp

Ground cinnamon

½ tsp

Cooking spray

5 spray(s)

Raw Bosc pear(s)

3 medium, peeled, cored, and chopped (3 cups)

Ginger root

2 tsp, peeled and grated

Fresh lemon juice

1 Tbsp

Goya Discos para empanada dough

10 item(s), or similar product


1 large egg(s)

Turbinado sugar

1½ Tbsp


  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Serving size: 1 pie