Holiday Spiced Pear and Aged Gouda Discard Hand Pie

Steps

1. 1

   Mix the dough

   • In a large mixing bowl, combine the sourdough discard, flour, and salt.
   • Using your hands or a fork, work the cold butter cubes into the flour mixture until it resembles coarse meal with pea-sized pieces of butter visible.
   • Add ice water 1 tablespoon at a time, mixing gently until the dough just comes together—it should be shaggy but hold together when pressed.
   • Do not overwork.

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   Ready when: Dough holds together when pressed but is still shaggy

   Tip: Keep butter cold and work quickly to ensure a flaky crust; overworking develops too much gluten and makes the dough tough.

2. 2

   Chill the dough

   • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
   • This rests the gluten and keeps the butter cold, ensuring flaky layers.

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   Tip: You can chill the dough for up to 2 hours; let it sit at room temperature for 5 minutes before rolling if it becomes too stiff.

3. 3

   Cook the pear filling

   • In a medium saucepan over medium heat, combine the diced pears, brown sugar, cinnamon, nutmeg, black pepper, thyme, and lemon juice.
   • Cook, stirring occasionally, for 8–10 minutes until the pears soften and release their juices and the mixture begins to caramelize.
   • The pears should be tender but still hold their shape.
   • Remove from heat and stir in the Gouda cheese, folding until just combined.
   • Let cool to room temperature (about 10 minutes).

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   Ready when: Pears are tender, the liquid has reduced and slightly thickened, and cheese is melted

   Tip: Don't skip cooling the filling; hot filling will warm the dough and prevent it from sealing properly, and may leak during baking.

4. 4

   Roll and cut the dough

   • Remove the dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
   • On a lightly floured surface, roll the dough out to ⅛-inch thickness.
   • Using a 9-inch round cutter (or a bowl), cut out 6 circles, re-rolling scraps as needed.
   • Place circles on a baking sheet lined with parchment paper, spacing them 2 inches apart.

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   Ready when: Circles are cut cleanly and dough is pliable but still cool

   Tip: If the dough becomes too warm while rolling, return it to the refrigerator for 5 minutes to rechill.

5. 5

   Fill the pies

   • Divide the cooled pear filling equally among the six dough circles, spooning it onto one half of each circle and leaving a ½-inch border.
   • Fold the dough over the filling to create a half-moon, then press the edges firmly with a fork to seal.
   • The filling should not touch the edges or it will prevent a good seal.

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   Ready when: All pies are sealed with distinct fork marks around the edges

   Tip: Leave adequate border space so the edges can seal without filling interfering; press firmly so the pies don't burst during baking.

6. 6

   Brush and season

   • Brush each hand pie generously with the beaten egg wash.
   • If using fleur de sel, sprinkle a small pinch on top of each pie.
   • This adds flavor and creates an attractive finish.

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   Ready when: All pies are evenly coated with a light sheen; salt is visible if used

   Tip: A light, even egg wash creates the best golden color; don't over-apply or it will pool and create uneven browning.

7. 7

   Bake until goldenOven 400°F / 205°C

   • Place the baking sheet in the preheated 400°F (200°C) oven and bake for 20–25 minutes until the hand pies are deep golden brown on top.
   • The cheese should smell fragrant and the filling should be visible at the edges.
   • If the edges brown too quickly, tent loosely with foil for the last 5 minutes.

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   Ready when: Crust is deep golden brown; cheese aroma is noticeable; a small amount of filling visible at seams

   Tip: Don't overbake or the crust will be dry; aim for a rich golden color rather than dark brown.

8. 8

   Cool and serve

   • Remove from the oven and let the hand pies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
   • Serve warm or at room temperature.
   • The pies are best enjoyed within 2 hours of baking but will keep for up to 6 hours.

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   Ready when: Pies have cooled enough to lift from baking sheet without breaking

   Tip: Serve warm for the best texture and flavor; the cheese will be creamy and the pears tender.