Gouda Sage Cider Pinto Bean Poblano Hand Pies

Ingredients

• 3 cupsAll-Purpose Flour
• 10 tbspUnsalted Butter
• 1 cupWater
• 12 ozCanned Pinto Beans
• 8 ozPoblano Pepper
• 4 ozGouda Cheese
• 1 tspSage
• 2 tbspApple Cider Vinegar
• 1 tspTable Salt

Instructions

1. Cut the Unsalted Butter into the All-Purpose Flour with half of the Table Salt. Add the Water gradually until the dough holds together, divide it into eight portions, and chill for 30 minutes. Do not eat or taste the raw dough.
2. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 400°F (204°C). Prepare the Canned Pinto Beans, Poblano Pepper, draining and rinsing any canned ingredient, then cook them in a skillet until tender and fairly dry.
3. Stir the Gouda Cheese, Sage, Apple Cider Vinegar and remaining Table Salt into the Canned Pinto Beans, Poblano Pepper. Roll each dough portion into a circle, divide the filling among them, fold, seal, and vent the hand pies.
4. Bake for about 32 minutes until deeply golden and hot throughout. Cool the hand pies for 10 minutes before serving.