Pear-ginger hand pies
Packed light brown sugar
Raw Bosc pear(s)
3 medium, peeled, cored, and chopped (3 cups)
2 tsp, peeled and grated
Fresh lemon juice
Goya Discos para empanada dough
10 item(s), or similar product
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.
- 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