Using a pastry brush, brush the edges of the dough with the egg wash.
Gently place another dough shape piece over the filling and seal the sides with a fork. Brush the top of the mini pies with the egg wash.
Pop mini pies into the oven to bake for 25-30 minutes.
While the mini pies are baking, prepare the icing sugar by mixing the milk and icing sugar together.
Drizzle the icing sugar over the mini pies to serve.
Nutrition Information per Serving: Total calories 353g, protein 3g, total fat 13g, total carbohydrates 57.7g, cholesterol 13mg, sodium 203mg
Cherry and Almond Hand Pies
Impress all your guests with these gorgeous hand pies filled with cherry and almond mixture, encased in a delicious crust and topped with sweet icing sugar and crunchy sliced almonds.
Yields 24 pies
25 minutes
Ingredients:-
4 Pie Crusts
1 can (21oz) Cherry Filling
2½ cups Icing Sugar
¼ cup Milk
1 teaspoon Almond Extract
1 Egg White, beaten
¼ cup Almonds, cut into slices
Directions:-
Start by having oven pre-heated to 425 degrees.
Combine cherry filling and almond extract in a mixing bowl, set aside.
Roll our pie crust dough and cut 24x 4-inch circles with a cutter.
Place about 1 tablespoon of filling mixture into the middle of each dough circle and then fold into half to seal, sealing the edges with a fork.
Generously brush egg white over the top of each pie. Place completed pies onto a lined baking sheet and pop into the oven to bake for 15 minutes.
In the meantime, combine icing sugar and milk, stir to mix completely.
Drizzle icing over the cherry mini pies and sprinkle sliced almonds on top of the icing to serve.
Nutrition Information per Serving: Total calories 231g, protein 2.6g, total fat 11g, total carbohydrates 31g, cholesterol 0mg, sodium 165mg
2-Bite Lemon Meringue Pies
These absolutely adorable and mouth-watering mini lemon meringue pies are fantastic for serving your guests at a cocktail party for a mouthful of refreshing lemon flavor.
Yields 24 pies
1 hour 30 minutes
Ingredients:-
1 Pie Crust
2 Eggs
2 Egg Yolks
½ cup Sugar
6 tablespoons Lemon Juice
2 teaspoon Lemon Zest
For the Meringue:
2 Egg Whites
½ cup Sugar
Directions:-
Start by having oven pre-heated to 375 degrees.
Place eggs, egg yolks, sugar, and lemon zest and lemon juice into a heatproof bowl. Place bowl over a saucepan with water that is already simmering. Stir the mixture, letting it heat up for about 8 minutes to let mixture thicken.
Pour mixture into a bowl through a sieve and cover with a piece of clingwrap. Pop into the fridge to chill for 1-2 hours.
Next, prepare the mini pie bowls: roll out pie crust dough and cut out circles to fit into muffin cup holes.
Pop into the oven to bake for 10-12 minutes. Let baked crust bowls to cool at room temperature.
To assemble the pie, fill each baked crust bowls with the chilled lemon curd.
Prepare the meringue by whipping egg whites in an electric mixer until soft peaks form.
Gradually pour sugar into the egg white mixture and beat until stiff peaks form.
Transfer meringue into a pastry bag and pipe the meringue over the top of the mini pies.
Place pies under the broiler to brown the tops of the meringue.
Nutrition Information per Serving: Total calories 185g, protein 2.9g, total fat 6.5g, total carbohydrates 30g, cholesterol 62mg, sodium 162mg
Chocolate Churro Pies
Everyone in the house is in for a treat with these delicious and sinful chocolate churro pies.
Yields 12 pies
30 minutes
Ingredients:-
1 pack Mini Soft Tortilla Taco Boats
1 box (3.9oz) Instant Chocolate Pudding Mix
1¾ cups Milk
½ cup Sugar
1½ teaspoons Cinnamon
1 teaspoon Vanilla Extract
3-4 cups Vegetable Oil
Directions:-
Heat up vegetable oil in a large saucepan to about 340-350 degrees.
While the oil is heating up, combine pudding mix, vanilla extract and milk in a mixing bowl, mixing thoroughly. Set aside.
When the oil is hot enough, deep-fry the taco boats, it will take about 1-2 minutes.
Transfer fried taco boats out with a slotted spoon onto a large plate lined with paper towels.
Mix sugar and cinnamon in a medium bowl and once the fried taco boats are cool enough to handle, coat thoroughly in the sugar-cinnamon mixture.
Fill each taco boat with the chocolate pudding mixture and sprinkle additional cinnamon sugar over the top.
Serve immediately.
Nutrition Information per Serving: Total calories 592g, protein 1.9g, total fat 55.5g, total carbohydrates 23.8g, cholesterol 3mg, sodium 214mg
Spinach and Artichoke Hand Pies
Delicious hand pie that makes for a great addition to any lunchbox on busy days. Whip up a large batch of these hand pies and freeze them, ready to enjoy whenever you want!
Serves 4
40 minutes
Ingredients:-
2 Pie Crusts
1 cup Spinach Leaves, chopped
¾ cup Artichoke Hearts, chopped
2 cloves Garlic, smashed
½ cup Cream Cheese
½ cup Parmesan, grated
½ teaspoon Salt
Directions:-
Have the oven pre-heated to 350 degrees and lightly grease a baking sheet.
Combine all ingredients, except the pie crust dough, in a mixing bowl, stirring to mix well.
Roll out the pie crust dough and cut out 4 equal squares.
Place about 1/3 cup of spinach filling into the middle of each doughy square.
Fold the edges of the doughy square inwards to seal the pie.
Generously brush each hand pie with egg wash before popping into the oven to bake for 25-30 minutes.
Nutrition Information per Serving: Total calories 707g, protein 20g, total fat 48g, total carbohydrates 50.7g, cholesterol 55mg, sodium 975mg
Pizza Pocket Pies
Pizza in a pie! These delectable pizza pocket pies are easy to make and will definitely delight the little ones at home.
Serves 4
45 minutes
Ingredients:-
2 Pie Crusts
1 Jar (24oz) Pizza Sauce
1 pack (5oz) Pepperoni Slices
1 cup Mozzarella Sauce, shredded
Directions:-
Have the oven pre-heated to 350 degrees and lightly grease a baking sheet.
Roll out the pie crust dough and cut out 8 dough circles using a large cookie cutter.
Fill 4 of the dough circles with firstly 1 teaspoon pizza sauce followed by about 3-4 pepperoni slices and topped with mozzarella.
Cover the filling with another dough circle, sealing the sides by pressing with a fork.
Place pizza pies onto a lightly grease baking sheet and pop into the oven to bake for about 10-15 minutes.
Nutrition Information per Serving: Total calories 829g, protein 24.6g, total fat 52.9g, total carbohydrates 63.6g, cholesterol 52mg, sodium 955mg
Chocolate Puff Bites
Delectable party bites made easily with ingredients commonly found in your pantry and is ready in 20 minutes!
Yields 24 bites
20 minutes
Ingredients:-
1 box Puff Pastry Cups
½ cup Nutella
2 tablespoons Powdered Sugar
Directions:-
Have the oven pre-heated to 400 degrees and lightly grease a baking sheet.
Prepare the puff pastry cups by placing onto the baking sheet and baking for about 15-20 minutes, or according to instructions on the package.
Once baked, transfer pastry cups onto a wire rack and push down the center of the pastry cups to form hollow cups.
Fill each pastry cup with nutella and sprinkle powdered sugar over the top of each.
Nutrition Information per Serving: Total calories 94g, protein 1g, total fat 5.9g, total carbohydrates 9g, cholesterol 0mg, sodium 30mg
Chicken and Green Chile Hand Pies
These delicious hand pies will be great for a simple lunch. The vibrant flavor of the roasted red peppers and the heat from the green chile will definitely tantalize your taste buds!
Yields 8 pies
30 minutes
Ingredients:-
2 sheets Puff Pastry
4 cups cooked Chicken, shredded
1 cup Pepper Jack Cheese, grated
1 cup Roasted Red Peppers, diced
1 cup Green Chile
Directions:-
Have the oven pre-heated to 400 degrees and line a baking sheet with a piece of parchment. Set aside.
Mix together shredded chicken, red pepper, chile and cheese in a mixing bowl. Stir to combine well.
Roll out 1 sheet of puff pastry and cut 4 equal squares.
Spoon about ½ cup of filling onto the center of each pastry square. Brush the sides of the square with egg wash and fold down the 2 top corners to come together in the middle. Repeat this with the bottom corners, folding upwards to meet in the middle.
Repeat this with the other pastry squares and the other sheet of puff pastry.
Place assembled hand pies onto the lined baking sheet and pop into the oven to bake for 25 minutes.
Nutrition Information per Serving: Total calories 574g, protein 33g, total fat 35g, total carbohydrates 30g, cholesterol 87mg, sodium 440mg
Ham and Cheese Hand Pies
Add some pizzazz to your usual ham and cheese sandwich by enjoying them in a warm pie instead!
Yields 8 pies
15 minutes
Ingredients:-
1 Pie Crust
8-10 slices of Ham
1 cup Cheddar, shredded
1½ tablespoons Brown Sugar
Directions:-
Have the oven pre-heated to 425 degrees and line a baking sheet with a piece of parchment. Set aside.
Roll out the pie crust dough and cut out 4-inch circles. You should get about 9-10 dough circles.
Place a slice of ham on one half of each dough circle followed by some cheddar cheese. Sprinkle brown sugar over the top.
Fold the filled dough circle into half and seal the edges. Cut about 3-4 slits over the top.
Brush each sealed hand pie generously with egg wash and place onto the prepared baking sheet. Repeat with the rest of the dough circles.
Pop into the oven to bake for 7-8 minutes.
Nutrition Information per Serving: Total calories 224g, protein 9g, total fat 10.8g, total carbohydrates 22.5g, cholesterol 19mg, sodium 623mg
TURKEY PIE RECIPES
Turkey Shepherd’s Pie
Scrumptious shepherd’s pie made with leftover turkey for a great post-Thanksgiving or Christmas meal!
Serves 4-6
45 minutes
Ingredients:-
2½ cups leftover Turkey, shredded
2 cups Mashed Potatoes
1 cup Gravy
¾ cup Onion, chopped
1/3 Celery, chopped
1/3 Carrots, chopped
¼ cup Corn
¼ cup Peas
1 clove Garlic, finely chopped
2 tablespoons unsalted Butter
½ teaspoon Salt
½ teaspoon Black Pepper
½ teaspoon dried Thyme
½ teaspoon dried Basil
½ cup Cheddar, shredded
Directions:-
Start by having oven pre-heated to 350 degrees.
Melt butter in a large skillet over medium heat.
Throw in carrots, celery and onion, cook for about 4-5 minutes.
Add garlic and cook for another 1 minute before stirring in turkey, corn, peas, gravy and all the seasonings. Cook for another 2 minutes, tossing all ingredients together to thoroughly combine.
Transfer mixture into a casserole dish and spread mashed potatoes over the filling. Top with shredded cheddar cheese.
Bake for 30 minutes.
Nutrition Information per Serving: Total calories 249g, protein 22.6g, total fat 8.8g, total carbohydrates 19.8g, cholesterol 58mg, sodium 745mg
Turkey Turnover Hand Pies
A delicious hand pie great for grabbing on-the-go with a scrumptious turkey filling.
Serves 4
40 minutes
Ingredients:-
2 Pie Crusts
2 cups cooked Turkey, diced
1 strip Bacon, diced
¼ Red Bell Pepper, diced
2 tablespoons Onion, finely chopped
½ cup Cheddar, grated
½ cup Mozzarella, grated
1 Egg, lightly beaten
1 tablespoon Butter
1/8 teaspoon Thyme
Directions:-
Start by having oven pre-heated to 350 degrees and line a baking sheet with a piece of parchment.
Heat up butter in a medium skillet and cook onion for about 4-5 minutes.
Throw in turkey, bacon and peppers and sauté for another 5 minutes. Take the skillet off the heat and let cool.
Roll out pie crust dough and trim away the edges to make one large square before cutting into 4 equal squares.
Place about 1/8 cup of cheddar on one side of the dough square before topping with pie filling before sprinkling mozzarella over.
Fold the other half of the dough square over the filling and seal the edges with a fork. Cut about 2-3 slits over the top and brush generously with egg wash.
Repeat with the other 3 dough squares.
Place assembled pie squares onto the lined baking sheet.
Sprinkle the top of the pies with thyme before baking for 12-15 minutes.
Nutrition Information per Serving: Total calories 703g, protein 35g, total fat 42g, total carbohydrates 44.5g, cholesterol 112mg, sodium 745mg
Turkey Pot Pie
A classic pot pie prepared with turkey instead of chicken. Make full use of leftovers from Thanksgiving or Christmas dinner to make this delicious pot pie!
Serves 4
45 minutes
Ingredients:-
1 sheet Puff Pastry
3 cups cooked Turkey, chopped
4 strips Bacon, diced
1 Yukon Gold Potato, diced
2 Carrots, chopped
1 Onion, chopped
½ cup Peas
2 cloves Garlic, finely chopped
2 cups Chicken Stock
¼ cup Sour Cream
4 tablespoons Butter
1 tablespoon All-Purpose Flour
½ teaspoon Red Pepper Flakes
3 sprigs Thyme
1 Egg, lightly beaten
Directions:-
Start by having oven pre-heated to 400 degrees.
Heat up a large skillet and fry bacon until crispy. Transfer cooked bacon out with a slotted spoon.
Add butter into the skillet and cook potato, sprinkling thyme and red pepper flakes over the potatoes. Toss to coat potatoes in the thyme and pepper flakes.
Cook the potatoes for about 2-3 minutes before adding in the carrots and cook for another 4 minutes.
Add onions and garlic to cook for about 10 minutes, season with salt and pepper.
Add peas, turkey and sprinkle flour over all the ingredients, stir to mix well.
Pour in chicken stock and let mixture come to a boil to thicken.
Take the skillet off the heat immediately after it has thickened slightly and stir in sour cream.
Pour mixture into a large bowl through a strainer.
Roll out puff pastry until it is large
enough to cover a large skillet.
Transfer strained filling into a large skillet (about 10-inch), sprinkle crispy bacon over the top.
Gently place puff pastry over the filling, crimping the sides. Cut about 4-5 slits over the top and brush generously with egg wash.
Pop into the oven to back for 20-25 minutes.
Serve pot pie with the reserved gravy collected from straining the pie filling.
Nutrition Information per Serving: Total calories 867g, protein 47.5g, total fat 53.6g, total carbohydrates 47.8g, cholesterol 178mg, sodium 965mg
Moroccan Turkey Pie
Turn leftover turkey into a completely different dish with wonderfully flavorful and aromatic spices in this Moroccan-spiced turkey pie!
Serves 6
1 hour 35 minutes
Ingredients:-
250g Filo Pastry
2 cups leftover Turkey, chopped
2 Aubergines, diced
2 Bell Peppers, diced
2 Shallots, cut into slices
1 can (8oz) Chopped Tomatoes
1 Chicken Bouillon Cube
½ cup Butter, melted
2 tablespoons Harissa
1 tablespoon Flaked Almonds
2 teaspoons Coriander Seeds
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