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Old 12-04-2010, 05:32 PM   #1
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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.



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Old 04-22-2012, 08:42 PM   #2
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Reduced Fat/Carb Cornbread
3 cups Aunt Jemimah Yellow Self Rising Cornbread mix
1 1/2 cups Coconut Milk (milk substitute kind)
1 egg
3 tablespoons coconut oil
1 teaspoon baking powder

Whisk together milk and egg. Add remaining ingredients and mix together.

Add 1/2 cup mix to each cup of a breville pie maker. Close lid and cook for 9 minutes.

Makes 7 - 8 small muffins.

.40
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Old 04-22-2012, 08:46 PM   #3
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Savory Mini Pies - Tips, Ideas and Recipes

Tips and Ideas for Mini Pies - Savory

*** To avoid burning the crust take a piece of parchment paper and cut circles out using the pastry cutter.
Trace around the inside and outside. Place the cut piece around each cake before closing the lid. They can be reused. ***

**If you can find them, check in the dehydrator section of an outfitting store or butchers, use the 4x4 hamburger patty papers**

***One ready rolled 9" recipe is enough to make 2 pies.
2 pastry tops and 2 bases.***

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pancake batter and cooked sausage links (sliced) in to the pie maker, I cooked them for 5 minutes
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soft cook an egg between 2 pcs of toast in about 5 minutes
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tuna casserole...without the noodles and put it in the pies
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green chile chicken pot pies
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taco pies in some masa shells. Top with your favorite taco fillings, cheese, sour cream, lettuce, tomatoes...
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seafood chowder without potatoes, quite thick and in puff pastry shells
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curried potato & peas
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Grilled Chicken, brush the dough with Herbed Olive Oil, top with caramelized onions, chopped tomatoes and shredded Mozzarella
~~~~~~~
bolognese/ricotta/parm pie with puff pastry crust
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Old 04-22-2012, 08:59 PM   #4
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The huge Pie Collection from the BBC

Pie recipes - Recipes - BBC Good Food
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Old 04-22-2012, 09:28 PM   #5
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PF's Asparagus Frittata

makes 4 pies

8 Asparagus spears, steamed til tender
4 eggs
2 tsp fresh grated Parmesan
2 tbs fine diced onion
2 tbs fine diced roasted red pepper
1/2 cup shredded Swiss cheese

Pre-heat Pie Maker. Beat eggs, Parmesan, onion and red pepper together. Cut 8 asparagus spears to fit the pies. Pour in egg mixture, place asparagus in and close. Bake 6 minutes. Open and add Swiss cheese to each Pie, close and bake another 3-4 minutes until Swiss is melted.
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Old 04-22-2012, 09:29 PM   #6
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Bierocks Breville Style

1 Lb fresh or frozen bread dough
1/2 a head of shredded cabbage
1/2 onion shredded
1 Tablespoon vegetable oil
1 1/2 Cups cooked crumbled Hamburger-drained
1 Teaspoon sugar
1 Tablespoon of vinegar
1 Teaspoon kosher salt
1 Teaspoon of fresh ground black pepper
Mozzarella cheese shredded
Melted butter

Cook the hamburger and set it aside to drain.
In a large saucepan add the vegetable oil, cabbage and onions.
Sauté with the lid on until it's well steamed, cooked down.

Add the cooked hamburger, vinegar, sugar, salt and pepper.
Cook on low heat for 15 minutes.

Preheat the Breville.
Roll the dough out to a 1/4 inch.
Using the pastry cutter large side. Cut out the circles.
Fill the dough with a 1/3 cup of the filling.
Add 2 good pinches of mozzarella cheese. Pull the edges all around the filling. Pinch to close.
Add them to the Breville. Brush the tops with the melted butter.
Cook for 20-25 minutes.

Makes 12.
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Old 04-22-2012, 09:30 PM   #7
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Cheese Ravioli Filling

One container of ricotta cheese. They come in 8 and 16 oz. I would start out with the 8 oz. if I were you. The recipe makes a lot of filling. And you want the whole milk one, not the skim.

A large handful of parm and romano cheese. You can leave one out if you wish. I use just parm when it the only one I have on hand.

One large egg

One large handful of finely chopped flat leaf parsley

About 1.5 tsp each salt and pepper. Ricotta has no flavor.

One tsp. of mixed Italian herbs.

Place the ricotta in a strainer and drain. Place in bowl and add the other ingredients. Mix well with a whisk or your mixer. Hand mixer will do. Let sit covered for about 30 minutes so flavors can mel.

Open package of egg roll skins. Keep covered. Place a spoonful of mixture in middle, wet edges and place second skin on top. Press out all the air and seal all the edges by pressing hard. Make sure you get all the air out or they will explode when you go to cook them. Continue in this manner until you run out of mixture or skins. Keep the finished ones covered with a slightly damp dish towel. The skins like to dry out quickly, so you must keep them covered.

Place individual dumpling (ravioli) on a cookie sheet covered with cornmeal. Place in freezer. When partially frozen add some cornmeal to a zippy bag and put dumplings in a single layer. The cornmeal keeps them from sticking to each other.
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Old 04-22-2012, 09:32 PM   #8
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Cheeseburger Pies

I just took a Lb of Ground Sirloin. Rolled them into 8 meatballs. Mooshed them in a burger press until they were just 4" wide. Think slider patties.

Cooked them 3 minutes each side.
For the buns I just tried out Texas Toast bread. Cut out.
Pre-heat the pie maker.

Brush some butter onto the bun. Placed it in, butter side down into the unit. Add the patties and cheese. Top it with the other bun. I think I just cooked it for about 10 minutes. The Texas toast was hard to use in the pie maker. It didn't want to fully close and lock. You can achieve a better result with a thinner cut of bread.
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Old 04-22-2012, 09:33 PM   #9
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Chicken Pot Pie

(Close to Marie Callendar's)

3 Chicken breasts
3 Russet Potatoes- Diced, and steamed
Small bag of mixed peas and carrots
1/4 of a bag of Pearl Onions
1/4 Cup flour
4 Tablespoons butter
1 Teaspoon Tarragon
2 Teaspoons Knorr chicken bouillon
1 1/2 Teaspoons of onion powder
1 Teaspoon garlic powder
Fresh ground black pepper
3 Cups whole milk
Melted butter

Simmer the chicken breasts until done. Shred or chop when cooled. Set aside.
Steam the potatoes and all the veggies until they are done. Set aside.

In a large stockpot. Melt the butter, add flour and tarragon and whisk until smooth. Cook on medium heat.
Gradually add the milk until the sauce just starts to thicken.
Add the chicken, seasonings. Mix well. Add potatoes, veggies.
Simmer 20 minutes. Thicken or thin the sauce to taste


Preheat the Pie maker 20 minutes.
Roll the base dough to 1/8" cut with the top base cutter. Roll the top butter crust to an 1/8" cut with the top cutter.

Add the base crust to the maker. Press and shape. Add 1/3 Cup of the filling.
Top it with the butter crust. Brush on the melted butter.
Close the lid. Cook 20 to 25 minutes.
Remove the pies and let them slightly cool on a wired rack.
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Old 04-22-2012, 09:34 PM   #10
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PF's Chicken Verde with Avocado Pies

2 cups cooked, diced chicken
1 cup salsa verde
1 cup diced avocado
1/2 cup sharp cheddar, grated

6 pie pastry, tops and bottoms

Mix chicken, salsa, avocado and cheese in a bowl. Heat pie maker, put in bottoms and 1/3 cup of chicken mixture, tops. Bake for 10 minutes or until tops are golden.

I served with a small green salad with Salsa Verde Vinaigrette.
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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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