Gouda Onion Hand Pies
Few things skyrocket the flavor of a meal quite like caramelized onions. These tender, candy-sweet (yet savory!) morsels have the ability to turn something as rustically humble as a hand pie into something deliciously gourmet. Moreover, the buttery, salty, and slightly sweet caramel undertones present in Reny Picot Gouda work to further bolster the immensely satisfying flavor profile concealed inside the buttery, flaky crust of these hand pies.
2 tablespoons unsalted butter
2 medium onions, thinly sliced
Salt and pepper to taste
1/4 cup water
1 pound batch of pie dough (recipe of your choosing or store-bought)
1/2 cup Reny Picot Gouda, shredded
1 egg, slightly beaten
- In a large skillet, melt the butter over medium-low heat. Add the onions and cook, stirring, until very soft, 7 to 10 minutes. Season with salt and pepper to taste.
- Increase heat to medium, add the water, and cook until the water is evaporated and the onions are lightly caramelized. Remove from heat.
- Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.
- Roll out the pie dough on a lightly floured surface. Cut out 4 1/2-inch circles and top each with 1 tablespoon of onion and 1 tablespoon of Reny Picot Gouda. Brush the edges with egg, fold them over, seal with a fork, and transfer to the baking sheet. Poke a few holes in the tops and brush the tops with egg.
- Bake until lightly browned, 25-30 minutes.