Apple & Pear Chutney Hand Pies
12 hand pies
1/2 cup Duke's Mayonnaise
8 to 10 Tbsp cold water
2 cups All Purpose Flour
2 tsp sugar
1/4 tsp salt
Pinch baking powder
1 large apple (I used gala)
1 large d’anjou pear
1.5 tsp ground ginger
Juice from half a lime
1 tsp ground cinnamon
1/4 cup Honey or Molasses
1/4 tsp vanilla extract
1 tsp Tamarind paste (optional)
Cinnamon Sugar for topping hand pies
Egg wash - 1 egg plus 1 Tablespoon water, combined
Mayo Dough Recipe
Apple + Pear Chutney Filling
Make Mayo Dough
Combine flour, baking powder , salt, and sugar. Mix in mayo into the flour mixture, using a fork, until pea sized pieces form. Start incorporating water, one to two Tablespoon at a time. Use enough water to make a pliable yet slight firm dough. Let rest for 1/2 hour.
Make Apple + Pear Chutney Filling
Chop apple and pear into small cubes, 1/4 inch or so. Combine with the rest of the ingredients…cook over medium heat until all the fruit seems translucent and fully coated in honey. It’ll have a dry, sticky appearance. Let cool completely.
Pre-heat oven to 350F. Prepare a pie pan with parchment.
Roll out pie dough to 1/8 to 1/4 inch thickness. Cut out squares or rounds, 2 inches to 2.5 inches in width. Cut out 24 pieces.
Egg wash one side pie crust squares or rounds, place 2 tsp of filling in the center, enclose with a second piece of pie crust. Use the tines of a fork to press and seal the edges down. Continue to 11 more hand pies. Brush with egg wash, sprinkle with cinnamon sugar.
Bake for 25 to 30 minutes.
*Note - You will have extra chutney left over, it stores well in the fridge and goes really well with crackers or toast!