Mini pies (sweet and savory)
| November 16, 2009 | Posted by ameliaps under any season, appetizers, broccolini, dessert, fast, gifts, individual, pie, strawberry, vegetarian |
I like a small little mini pies, sweet and savory. Especially because I LOVE pie crust and serving individual portions of anything.
For those of you who know me, you know I like to make most things from scratch…BUT this is an exception. It’s ok to use store-bought pastry dough. This is a last minute preparation that is fun to do, especially with the kids. And they make nice gifts.
I make savory pies with sauteed greens (i like broccolini, they have more flavor than spinach).
The sweet ones require something thicker than jam, so you can use pie filling. Any flavor.
You can even try with pumpkin, since its fall now 
I took the idea of putting the small pies on a stick to make “pie pops” from the amazing luxirare website.
Sweet Mini pies
Makes 16 to 20 (depending on size of cookie cutter)
Easy as pie… So cute on lollipop sticks. If you wrap them individually in cellophane and kitchen twine they make excellent treats. Have each guest take one away after a party… or eat them right away, for dessert.
They just scream: “eat me, bite me”
1 package refrigerated pie crust (2 crusts)
1 can pie filling (any flavor)
1 egg white, beaten
Sugar, as needed
Turn oven on at 375F.
Roll dough out on floured surface. Cut out rounds with a round cookie cutter. Add some pie filling in the middle of one dough round and place a lollipop stick in the middle. Cover with another round. Seal by using another lollipop stick to make indentations. Brush the egg whites over top and sprinkle with sugar.
Place pops on a lined cookie sheet.
Bake about 12-15 minutes or until tops are golden.
Cool. Eat. Repeat.
Serve as is or package in little cellophane wrapper and tie with kitchen twine or ribbon.
Savory Mini pies
Makes 16 to 20 (depending on size of cookie cutter)
1 package refrigerated pie crust (2 crusts)
1 bunch broccolini (or other green vegetable)
3 Tbp olive oil, separated
2 cloves garlic, smashed
Salt and pepper, TT
2 Tbp grated Parmesan cheese
Boil the broccolini in hallow water for 5 minutes. Drain. Chop. Season with salt and pepper. Sautee in 2 Tbsp olive oil and garlic. Set aside to cool. Remove garlic.
Turn oven on at 375F.
Roll dough out on floured surface (the thinner the better). Cut out rounds with a round cookie cutter. Add some broccolini filling in the middle of one dough round.
Cover with another round. Seal by using a fork to make indentations. Brush 1 Tbsp of olive oil over tops and sprinkle with Parmesan cheese.
Bake about 12-15 minutes or until tops are golden. Serve lukewarm.
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fun AND cute!
Those do look fun and delicious. Can't wait to try them!
how fun and cute….I love the lollipops idea!