Apple and Cheddar Mini Pies

Updated: Jun 2

Sweet, savoury and delicious! These little pies are a tasty dream. They're made with a super flaky and crumbly cheddar crust that literally melts in your mouth and leaves the most wonderful after taste which has you coming back for more and more. Then they're stuffed with a sweet spiced apple filling that everyone will love. All around super tasty treat, and a little different then just your usual apple pie.


For the Crust:



  • 95g all purpose flour

  • 47g whole wheat flour

  • 15g sugar

  • 1 pinch sea salt

  • 57g unsalted butter diced

  • 40g coconut oil

  • 22g cheddar cheese grated

  • 35g water



Mix together flours, sugar, salt. Add the diced butter and cheese and mix together until it resembles a pea size crumb.

Add coconut oil, water and mix until it just combines so you can still see all the lovely butter and coconut oil bits. Cover and refrigerate for at least an hour and up to 2 days.











For the Apple Filling:

  • 3 tart apples peeled and diced

  • 25g sugar or honey

  • 1tsp ground cinnamon

  • ½ tsp ground cardamom

  • ½ tsp fresh ground black pepper

  • ½ ground ginger

  • ¼ tsp nutmeg

  • Small pinch of tumeric


In your pot stir together apples, sugar and spices and cook over low heat for a few minutes. Add 30g of water to your apples, cover and let cook slowly for a few more minutes until fruit becomes soft and tender. Get a fork and mash up half your apple until a nice apple sauce consistency comes, set aside to cool or refrigerate until ready to use.




To Assemble


Preheat your oven to 180c and scramble one egg for your egg wash.

Remove your dough from the fridge and roll it out on a lightly floured surface. With a ring cutter (or i actually used a wine glass) cut out as many circles as you can, rerolling the dough if you need.


Fill the centre of half the circles with your apple filling, then brush the edges with egg wash. Lay the remaining circles on top and crimp the sides shut with a folk. It's okay if the pastry cracks! Don't worry, they turn out looking very rustic and gorgeous after baking!

Transfer to a lined baking tray and egg wash the top of each pie and bake for 20-30 minutes.

Once done enjoy while still warm!



Recipe adapted from Sarah Owens Sourdough cookbook.

One of my favourite books for all things sourdough. If your just beginning or are already a seasoned baker this book is great. It's full of delicious breads, pastries and some savoury dishes all incorporating sourdough starter, so no more wasting!

Click the book below to get a copy of your own through Amazon.



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