A perfect cheese and jam appetizer, or a creative addition to an otherwise classic cheese pairing board!
Serving Size: 15-20 hors d’oeuvres
½ cup crumbled Bayley Hazen Blue by Jasper Hill
2 ½ cups all-purpose flour
6 Tbsp unsalted butter, chilled and cubed
2 Tbsp apple cider vinegar
4 Tbsp water
Blake Hill’s Spiced Plum with Port Jam
MAKE THE DOUGH: In a bowl, combine flour, chilled butter and 1 ¼ tsp salt. Using your hands or a pastry cutter, break the butter into smaller pea-sized pieces. Add water and vinegar then knead until the dough holds together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes
Preheat oven to 350°F and remove dough from the fridge and let sit for 5 minutes
On a floured surface, roll dough to ¼ inch thickness and cut circles with cookie cutters or a wide mouth mason jar
Grease a mini muffin or cupcake tray and shape the circles of dough into mini pie crusts. To pre-bake the mini pie cups, line each hole with 4” squares of parchment paper and add weight such as rice or pie weights. This will prevent the bottom of the dough from rising
Bake the mini pie crusts for 15 minutes
Remove the tray from the oven and add crumbled Baylen Hazen and 1 tsp Spiced Plum with Port Jam per individual cup
Place the tray back in the oven for 1 minute to slightly melt the cheese then remove, serve and Enjoy!