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Old 08-04-2012, 09:45 PM   #71
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Originally Posted by PrincessFiona60 View Post
These were made with leftover taco fixings.
Can use tortillas for crust or Pie crust.
in bottom crust layer in:
taco meat seasoned already
then taco sauce
spoon of refried beans
put in chopped onions
put in chopped black olives
added fiesta cheese
top crust
(they were full too)
baked 8 min for tortilla crust and 10 min pastry crust
This one sounds right up my alley
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Old 08-04-2012, 09:46 PM   #72
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8 ounces spinach, wilted in bacon grease and drained
pound of bacon cooked and crumbled
4 eggs whisked with 1/2 cup half & half, sea salt and fresh ground pepper and a grind of nutmeg
4 ounces Swiss cheese, grated

Lined the bottom cups on the preheated pie maker with puff pastry. 2 ounces of spinach in each, topped with grated Swiss (about 1 ounce each), ladle in the egg mixture and baked until set with the lid down, about ten minutes, top with the bacon crumbles 10 minutes in.
YUMMY...thank you Fiona
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Old 08-04-2012, 09:54 PM   #73
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Now according to the recipe title, some of these are by other people. I'm just the sucker they got to make savory and sweet pie threads after culling them out of the original thread.

The taco pies I believe were made by Chef Munky's boys.
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Old 08-04-2012, 10:41 PM   #74
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There's a sweet pie thread, too and the original Breville Personal Pie thread.

We have infiltrated posted all over the place.
The Purple Mother Ship can land almost anywhere.
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Old 08-04-2012, 11:11 PM   #75
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The Mothership is landing on spinach tarts tomorrow...
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Old 08-04-2012, 11:25 PM   #76
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No she's not--she's landing on Swiss Chard tarts here in Ontario tomorrow. I'll share my pics if you'll share yours! Remind me, do I have to put parchment paper in the bottom?
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Old 08-04-2012, 11:37 PM   #77
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No she's not--she's landing on Swiss Chard tarts here in Ontario tomorrow. I'll share my pics if you'll share yours! Remind me, do I have to put parchment paper in the bottom?
You don't have to. I like it for handles to pull them out but a couple strips of foil can do for tarts. They are a bit heavier and don't have a top to stabilize them. 2 -3 inch wide strips folded in half lengthwise and crossed on the bottom makes good handles. And you can reuse them.
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Old 08-04-2012, 11:42 PM   #78
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Thanks. This is my first run at using the pie maker I got in February. I am using the recipe I used last weekend for the Swiss Chard tart. What about adding the bacon--do I add that to the top during the last 5 minutes of baking?
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Old 08-04-2012, 11:43 PM   #79
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If already cooked, yes. If not cooked, I would cook it first.
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Old 08-05-2012, 12:26 AM   #80
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The bacon is cooked. Gosh, this is just like calling my mom for cooking advice (only, that is not s/thing I did very often...she wasn't a very good cook...but I would call for family recipes if I couldn't find my copy).
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recipe, tips, pastry, pies, savory

Savory Mini Pies - Tips, Ideas and Recipes Today was the first chance I've had to try this beauty out. I made 2 separate crusts. Butter puff for the top. And a regular pie crust for the bottoms. They took about 15 minutes to cook. Made a Chicken pot pie, and a Chile pot pie's loaded up with cheese. The portion was a bit much for me. Couldn't finish one. Between the filling and crusts, they were rich tasting, a great combination of doughs. Very filling. The pie maker was a breeze to use. Simple clean up. Cooked evenly. The only thing I wish It had come with is something non abrasive to lift the cooked pies out with. When they were finished cooking they were heavy. These are not the light banquet frozen pies. When pressing the dough shell into it. I found that dipping the cutters into flour helped it from sticking to the dough. Other then those minor things. It's a great versatile product. Munky. [IMG]http://i695.photobucket.com/albums/vv316/waxmunky/DSC_0421-1.jpg[/IMG] [IMG]http://i695.photobucket.com/albums/vv316/waxmunky/DSC_0422-1.jpg[/IMG] 3 stars 1 reviews
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