Mini Pear And Gorgonzola Pies With Rosemary – a delicious recipe with cups wheat flour, salt, butter cold, water, pears, gorgonzola. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the butter into small pieces.
2
Place the flour in a bowl, add the butter and salt. Incorporate the butter using your fingertips. Gradually add ice water and mix to a smooth dough. Wrap with plastic wrap and store in the fridge for at least one hour.
3
Peel the pears, cut them into small cubes. In a large bowl, toss the pears with the gorgonzola (also diced) and rosemary, mix gently then pepper to taste.
4
Preheat the oven to 400 u00b0 F.
5
Remove the dough from the refrigerator, let stand for 10 minutes before rolling it out on a lightly floured surface. Cut out circles with a cookie cutter.
6
On a baking sheet lined with parchment paper, place half of the dough disks. In the center of these dough disks, place a heaping teaspoon of the pear and gorgonzola mixture. Using a brush dipped in water, moisten the edge of the dough around the filling. Cover with a second disc of dough. Press well to seal the dough on the sides, making sure to get all the air out of the pie as you go. To get an extra good seal, use a fork to press the dough.
7
Stir the egg yolk with a little milk and brush over the top of each pie. Make 4 small incisions with a knife on top of each pie. Cook for about 20 minutes, until the dough is golden brown.
644
kcal
Calories
46
g
Fat
48
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/16 cups wheat flour, 1 teaspoon salt, 15/16 cup butter cold, 3 3/4 tablespoons ice water, and more.
Yes, Mini Pear And Gorgonzola Pies With Rosemary falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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