Pear-Ginger Hand Pies
8
Points®
Total time: 43 min • Prep: 17 min • Cook: 26 min • Serves: 10 • Difficulty: Easy
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.
Ingredients
Packed light brown sugar
2 Tbsp
Cornstarch
1 tsp
Ground cinnamon
0.5 tsp
Cooking spray
5 spray(s)
Raw Bosc pear(s)
3 medium
Fresh ginger
2 tsp
Fresh lemon juice
1 Tbsp
Goya Discos para empanada dough
10 item(s)
Egg(s)
1 large egg(s)
Turbinado sugar
1.5 Tbsp
Instructions
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
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