Vermont Apple-Cheddar Mini Hand Pies - cooking recipe

Ingredients

2 golden delicious apples, peeled, cored, and chopped
2 teaspoons fresh lemon juice
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
2 tablespoons all-purpose flour
0.5 (17 1/3 ounce) package frozen puff pastry, thawed for 30 minutes (1 sheet)
1 cup diced sharp cheddar cheese
1 large egg
1 tablespoon water

Preparation

In a bowl, toss the apples with the lemon juice; add in brown sugar, cinnamon, nutmeg, and salt; toss to combine.
In a big skillet, melt butter over med-high heat.
Add in apple mixture; cook/stir 7-10 minutes until apple juices release and apples are slightly softened.
Sprinkle flour over mixture; cook about 2 minutes; remove from heat and cool.
Preheat oven to 425\u00b0; line a baking sheet with parchment paper.
On a lightly floured surface roll out the pastry sheet to a 12x10 inch rectangle; cut pastry sheet into 6 inch squares.
Add the diced cheese to the cooled apple mixture.
Divide the apple mixture in the center of each pastry square, leaving a 1 inch border along the long sides.
Carefully, fold into triangle shape, crimp the ends together with fork to seal; and place on the prepared baking sheet.
In a small bowl, beat egg and water together to make an egg wash.
Lightly brush the outside of each square with the egg wash.
Using a sharp knife, make a small slit in the top of each triangle.
Bake 20-24 minutes until puffed and golden brown.
Remove from oven; cool slightly; serve warm.