Savory Mini Pies - Tips, Ideas and Recipes

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Chef Munky

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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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forty_caliber

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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​
 

PrincessFiona60

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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
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bolognese/ricotta/parm pie with puff pastry crust
 
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PrincessFiona60

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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.
 

PrincessFiona60

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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.
 

PrincessFiona60

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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.
 

PrincessFiona60

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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.
 

PrincessFiona60

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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.
 

PrincessFiona60

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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.
 

PrincessFiona60

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Chili Pot Pies

Using a home made chili recipe or canned. Either will work for these.
Shredded cheddar cheese.

Preheat the pie maker
Add the base dough. Press into shape.
Add a 1/3 Cup of Chile.
Top that with the cheddar cheese.
Add the top crust. Brush with meted butter
Cook for 20-25 minutes.
 

PrincessFiona60

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Crab Rangoon

8oz cream cheese, softened
8 oz lump crab meat, picked over for shells
2 green onions, thin sliced with green tops
2 cloves garlic minced
sea salt to taste

mix all together and chill.

To make:
8 egg roll wrappers
one egg mixed with 2 tablespoons water

Brush all 4 edges of the wrapper with egg mixture, place 2 tablespoons Crab Rangoon mixture in center of wrapper, fold over corner-to-corner and seal. Place two Rangoon’s in each cup of the pie maker along with 2 teaspoons water to steam. Bake 6-10 minutes.

Serve with favorite Asian dipping sauce. No Deep Frying!
 

PrincessFiona60

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Crock Pot 20 Clove Chicken

3-4 pounds chicken thighs
1 large onion, sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact


In a 6 quart oval slow cooker, Place onion slices on the bottom of the stoneware insert.
In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Transfer to slow cooker, on top of the onion.

Do not add water.

Cover and cook on low for 6 hours, or on high for 4.

Ran all the garlic, onions and carrot's through a blender. Made a nice gravy then added the shredded chicken and made pot pies.
 

PrincessFiona60

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Chef Munky's Deep Dish Pizza's

1 Lb. Frozen or fresh bread dough
Meat sauce
Mozzarella cheese

These were made using left over spaghetti sauce.

1Lb. Ground beef. Cooked and drained.
3 Whole cloves of garlic - minced
1 Tablespoon of oregano
3 Teaspoons of basil
Kosher salt to taste.
Fresh ground black pepper
1 8oz can of tomato sauce
1 6oz can of tomato paste

Cook the ground beef and garlic together. Drain off the fat.
Add the rest of the ingredients. Simmer 30 minutes. Adjust the seasonings if you need to.

Preheat the Breville Pie Maker.

Roll out the dough to a 1/4".
Using the top crust cutter. Cut and twist the shells.

Add the crusts to the pie maker. Fill with the meat sauce. Pizza sauce if you prefer.
Top it with your choice of cheese and toppings.

Cook for 15 minutes
Makes 11 Deep dish pizzas.
 

PrincessFiona60

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Tracy's Egg & Spinach Pies

2 Tbs olive oil
1/2 large onion, minced
1 bunch green onions, chopped
2 cloves garlic, minced
10 oz chopped frozen spinach, room temp (water squeezed out)
1/4 cup chopped fresh parsley
1 egg lightly beaten
2 Tbs ricotta cheese
3 Tbs crumbled feta cheese
1/4 cup shredded parmesan cheese
melted butter to brush phyllo top

Combine filling ingredients and blend by hand til incorporated.
Put phyllo dough bottoms and fill.
Lay phyllo tops on and brush with melted butter.
Cook 8-10 minutes.
 

PrincessFiona60

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PF's Eggplant Parmesan Pie

Slice rounds of eggplant about 1/4" thick, use a biscuit cutter to make 8 rounds the same size. (save the rest of the eggplant and trimmings for another recipe) Brush each slice on both sides with olive oil and roast in the oven until lightly browned.

Prep 8-1/4" slices of mozzarella, Grate 8 tablespoons of fresh Parmesan. Use your favorite jarred or homemade marinara.

Blind bake 4 of your favorite pie crust in the pie maker, brushing the bottoms with beaten egg. Add 1 tablespoon of marinara to each, layer with mozzarella, slice of roasted eggplant, 2 tablespoons marinara, mozzarella, eggplant, 1 tablespoon marinara. Close lid and bake 10 minutes, top each with 2 tablespoons grated Parmesan, close lid and bake 3 minutes or until cheese is melted and starting to brown. Have extra warmed marinara to go with.

I used puff pastry as my crust. I roughly chopped the extra eggplant, tossed with olive oil and roasted in a second pan, cooled and froze.
 

PrincessFiona60

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Green Garden Veg Pie

50g butter
2 tsp mustard powder
600 ml milk
200g mature cheddar, grated
2 large potatoes, sliced into rounds
1 head broccoli, cut into little florets
200g frozen peas
small bunch chives, snipped
50g flour
1 head cauliflower, cut into little florets

1 recipe of favorite pie crust

Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
Preheat the pie maker, bring a large pan of water to the boil. Cook the potato slices for 5 min, tip in the broccoli and cauliflower for another 3 min, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
Prepare bottom shells, add 1/3 cup vegetable mix, arrange reserved potato slices on top, then sprinkle with remaining cheddar. Bake for 10-15 min until the topping is golden and crisp.

Additions: a bit of curry and ginger powders.
 

PrincessFiona60

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Ham, Broccoli and Cheese Pie Filling

Makes 4 pies

Your favorite shells for the pie maker, tops and bottoms

4 slices deli ham, chopped
1 cup steamed broccoli florets, chopped
1 cup shredded cheddar
1-2 tablespoons Dijon or Stone-ground Mustard

Mix all together, divide into 4 equal piles and put into pie maker. Bake according to directions.
 

PrincessFiona60

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Left Over Beef Pot Pies

Roast beef shredded, then added to the gravy
2 Russet potatoes, steamed. Bag of mixed peas and carrots.

Heat the roast and gravy. fold in the cooked veggies. Let it cool.

Preheat the pie maker
Add the base dough. Press into shape.
Add a 1/3 Cup of the roast beef filler
Add the top crust. Brush with meted butter
Cook for 20-25 minutes. Cool on a wired rack.
 

PrincessFiona60

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PF's Oyster Pot Pies

Puff pastry for bottoms and tops.

1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
2 Tablespoons butter
2 Tablespoons flour
Sea salt and pepper to taste or 1 teaspoon Old Bay Seasoning
8 oysters (jarred, drained, save liquor)

Sauté veggies in butter until carrots are soft, stir in flour and cook two minutes. Stir in oyster liquor and enough water to make a gravy. Add oysters to gravy and heat through.

Prepare bottom crusts, place in pie maker. Lay two oysters in each pie, top with a little gravy and veggies. Place tops on, seal and cook.

About 10 min.
 

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