Tart Cherry Mini Pockets with Brie
Total Time: 25 to 30 minutes
Prep: 15 to 20 minutes
Cook: 10 to 12 minutes
Yield: 18 mini pockets
- 1/2 cup dried Montmorency tart cherries
- 1 box of store bought pie dough
- 1/2 pound of brie wedge
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
Allow the pie dough to sit out for at least 15 minutes before unrolling. Unroll and using a rolling pin, roll it out a little bit thinner (to about an 1/8-inch). Using a circle cutter or cup, cut out 3 1/2-inch circles.
Add a small slice or two of brie cheese and a few dried Montmorency tart cherries to each circle cut out. Do not over fill. Fold over and pinch closed. Repeat until baking sheet is full (about 9 or 10 mini pockets).
Bake for 10-12 minutes, until cheese is bubbly and the mini pockets are golden brown.