PIE
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Kale Pesto and Cauliflower Mini Pies
Delicious kale pesto and cauliflower mini pies that are perfect for packing on your next picnic! It is also a great way to sneak in some vegetables into the kiddies’ diet.
Serves 12
1 hour 5 minutes
Ingredients:-
16oz Shortcrust Pastry
1/3 cup Curly Kale
1/3 cup Onions, diced
1 Potato, diced
¾ cup Cauliflower Florets
3 cloves Garlic, smashed
3 tablespoons Almonds
¼ cup Almond Milk
Juice of 1 Lemon
2 tablespoons fresh Parsley, chopped
Directions:-
Have the oven pre-heated to 350 degrees and lightly grease a muffin tin.
Bring a medium pot of water to a boil and add potatoes, cooking for 5 minutes.
Add cauliflower and onions and boil for another 3-4 minutes. Drain all vegetables and set aside.
Prepare the curly kale according to the instructions on the packaging.
Combine kale, garlic, almonds, lemon juice, parsley and 2 tablespoons olive oil into a food processor and blend you get a crumbly mixture.
Pour in almond milk and pulse a couple more times to combine thoroughly.
Place potatoes and cauliflower florets into a large mixing bowl and use a potato masher to smash into chunks.
Transfer potato and cauliflower mixture in with the kale pesto and stir to mix well.
Roll out the shortcrust pastry and cut out 12 circles large enough to line each muffin tin hole and place each into the holes of the muffin tin.
Gather together the dough scraps and roll out the pastry. Cut out another 12 smaller circles that will cover the mini pies.
Spoon filling mixture into each lined muffin tin and brush the edges of the bottom pastry with some water.
Gently place the smaller dough circles over each pie, crimping the sides with a fork.
Cut an “X” over the top of each pie with a sharp knife.
Brush each pie with almond milk and pop into the oven to bake for 35-40 minutes.
Nutrition Information per Serving: Total calories 207g, protein 2.9g, total fat 12.9g, total carbohydrates 20.8g, cholesterol 0mg, sodium 5mg
Miso Chicken and Corn Pot Pie
Bring the classic chicken pot pie to the next level with the bold flavors of miso! This gorgeous pie is also spicy with the heat from the bird’s eye chili.
Serves 4
30 minutes
Ingredients:-
2 sheets Puff Pastry
1½ pounds Chicken Thigh, chopped
2 ears Corn, kernels cut out
3 cups Baby Spinach
2 Green Onions, chopped
1 Bird’s Eye Chili, finely chopped
1 cup Sour Cream
1 cup fresh Coriander, chopped
1 tablespoon All-Purpose Flour
1 tablespoon White Miso Paste
1 Egg, lightly beaten
½ teaspoon Sea Salt
½ teaspoon Black Pepper
Directions:-
Have the oven pre-heated to 400 degrees.
Heat up 1 tablespoon olive oil in a large skillet and add chopped chicken to brown on all sides with a pinch of salt and pepper. Cook for about 4-5 minutes.
Stir in the flour and miso, cooking for another 30 seconds.
Add sour cream, corn, spinach, onion, chili and coriander, stirring to combine thoroughly. Turn the heat off.
Spoon the filling evenly into 4 individual pie dishes.
Roll out the pastry and cut 4 dough rounds large enough to cover the individual pie dishes.
Cover the pies with the dough rounds and cut an “X” on the top of each pie.
Brush a generous amount of egg wash over the top and pop into the oven to bake for 15 minutes.
Nutrition Information per Serving: Total calories 565g, protein 55.6g, total fat 29.6g, total carbohydrates 18g, cholesterol 218mg, sodium 629mg
Simple Italian-Sausage Pie
This pie forms a great light supper dish. It is so easy to prepare. Serve this with any favorite salad.
Makes: 8 servings
Prep: 20 min
Cook: 5 min
Bake: 1 hr. 15 min at 375°F
Ingredients:-
1 lb. of mild Italian sausage, cut into pieces of 1-inch
5 eggs
2 cups of mozzarella cheese, shredded
2/3 cup of ricotta cheese
1 pkg. (10 oz.) frozen spinach, drained and chopped
½ tsp of black pepper
½ tsp of garlic powder
1 shallot, chopped finely
1 pkg. (15 oz.) ready-to-roll pie crusts, refrigerated
¼ tsp of salt
1 egg lightly beaten with 1 tbsp. of water
Directions:-
Preheat the oven at 375 F. Place the sausage in the non-stick skillet on medium high heat; cook for 5 minutes, till it becomes brown on all the sides.
In a bowl, mix sausage, eggs, mozzarella cheese, spinach, ricotta, pepper, shallot, salt and garlic powder. Line a pie plate with a pie crust. Spoon in sausage and spinach mix. Top it with remaining pie crust; seal and fold the edges. Poke some holes in center of pie crust; brush it with egg-water mixture.
Bake it in oven at 375 F for about1 hour and 15 minutes. Let it stand for 10 minutes prior to slicing.
Nutritional info per serving: Calories 638, Fat 44.5 g, Carbs 29.3 g, Fiber 1.7 g, Protein 30.0 g
Pepperoni and Spaghetti Pie
This delicious all-in-one main dish certainly satisfies everyone. Pepperoni and Spaghetti Pie tastes as fine as it looks, and it is an easy pie!
Makes: 6 servings
Prep: 10 min
Bake: 40 min at 350°F
Cook: 8 min
Ingredients:-
½ lb. of spaghetti, cut into thirds
1/3 cup of dry bread crumbs, seasoned
2 cups of chunky pasta-sauce, bottled
1 cup of mozzarella cheese, shredded
4 oz. of sliced pepperoni, chopped
4 large eggs, beaten lightly
3 tbsps. of Parmesan, grated
Directions:-
Cook spaghetti in lightly salted boiling water in saucepan as per package directions and drain.
Preheat the oven at 350 F. Coat a non-stick skillet with cooking spray. Coat it with crumbs.
In bowl, mix spaghetti, pepperoni mozzarella and pasta sauce. Add beaten eggs. Spoon this mixture in the prepared skillet.
Bake it in oven at 350 F for 30 minutes. Sprinkle it with Parmesan. Bake it till cheese becomes golden brown, for 10 minutes. Let it cool for 10 minutes. Cut it into 6 wedges.
Nutrition Information per serving: 407 cal., 15 g total fat (5 g sat. fat), 161 mg chol., 1006 mg sodium, 45 g carb. , 3 g fiber, 21 g pro.
Zucchini Crescent Pie
It is one of many recipes created for taking advantage of abundant zucchini. This recipe is nutritious, inexpensive, delicious, filling—and very easy to prepare. Refrigerated crescent rolls cut the preparation time but surely not taste.
Makes: 5 servings
Prep: 10 min
Bake: 25 min at 350°F
Cook: 5 min
Ingredients:-
1 (8 oz.) container of crescent rolls, refrigerated
2 tbsps. Of olive oil or butter
1 cup of onion, chopped
1 (4 oz.) can of mushrooms, drained and sliced
3 cups of zucchini, thinly sliced
4 large eggs
2 tsp of Dijon mustard
1 tbsp. of Italian seasoning
1 cup of mozzarella cheese, shredded
1 cup of Colby-Monterey Jack cheese, shredded
Directions:-
Preheat the oven at 375°F.
Coat a deep pie plate using cooking spray.
Separate the crescent rolls into 8 triangles; arrange them in pie plate with points towards center. Press them to seal the seams.
In a skillet on medium-high heat, melt butter (or heat olive oil); add zucchini, mushrooms and onions, and sauté till tender, for about 5 minutes.
Beat eggs, mustard and Italian seasoning together in a bowl; beat well to mix.
Add veggies to the egg mixture, combining well; pour it over crust.
Bake the pie till knife inserted at center withdraws cleanly, for about 20-25 minutes.
Nutritional Information per serving: Calories 132, Total Fat 6g, Fibre 3g, Cholesterol 214mg, Total Carbs 10g, Protein 9g, Sodium 93mg.
Cheesy Vegetable Pie
This delicious cheesy zucchini pie is a perfect dish for supper or brunch.
Makes: 6 servings
Prep: 10 min
Bake: 40 min at 350°F
Cook: 5 min
Ingredients:-
1 tbsp. butter
1 cup of sliced onion or onion-seasoning blend, frozen
Salt and pepper, to taste
2 tbsps. Of all-purpose flour
1 tbsp. of butter
1½ cups of Swiss cheese, shredded
2 large eggs, beaten
1 (9-inch) pastry shell, unbaked
1 cup of half-and-half (light cream)
1 cup of zucchini, sliced
Directions:-
Sauté zucchini and onion in the butter in a skillet till tender, for about 5 minutes; season it with pepper and salt and add flour. Cool and toss it with cheese; arrange it in the bottom of pie crust.
Combine half-and-half and eggs; pour it into the crust.
Bake it in the preheated oven at 350°F till pie becomes browned and sets, for 40-45 minutes.
Nutritional Information per Serving: Calories 347, Fat 23.8 g, Carbohydrate 20 g, Proteins 13.8 g.
Cheesy Tomato Pie
This cheesy tomato pie is very easy to prepare and has a tangy flavor.
Makes: 4 servings
Prep: 5 min
Bake: 45 min at 375°F
Ingredients:-
1 ¼ cups of plum tomatoes, drained
½ tsp of dried basil leaves
1¼ cups of Swiss cheese, shredded
2 eggs, beaten
1 tbsp. of onion flakes
1 cup of whole milk
1 tsp of salt
Directions:-
Combine all the ingredients; pour it into a pie dish.
Bake it for about 45 minutes in oven at 375°F.
Serve it with warm bread.
Nutritional information per serving: Calories 214, Fat 13.7 g, Cholesterol 119 mg, sodium 709 mg, Carbs 8.7 g, Fiber 0.7 g, Protein 14.6 g.
Sausage, Leek & Apple pie
This pie is quicker to prepare than the traditional pie. It is easy on purse as well.
Makes: 6 servings
Prep: 10 min
Bake: 25 min
Cook: 20 min
Ingredients:-
8 pork sausages
1 apple, peeled and cut into slices
3 leeks, sliced
1 tbsp. of grainy mustard
200ml of stock
1 tbsp. of plain flour
375g pack of ready-rolled short-crust pastry
1 egg, beaten
Directions:-
Heat the oven at 200C. Fry sausages in a fry pan till brown all over; remove and keep aside. Remove most of left over fat in pan and add leeks; soften for about 8 to10 minutes. Add apple slices; cook for one more minute. Stir in flour and mustard. Pour it over stock; bubble for 2 minutes to prepare sauce.
Chop sausages and stir them into pan. Then, pour everything into the ovenproof dish. Top it with pastry, trimming any excess and glaze it with egg. Bake it for about 25 minutes till golden.
Nutritional information per serving: Calories 403, Fat 24.1 g, Cholesterol 42 mg, Sodium 268 mg, Carbs 39.3 g, Fiber 2.2 g, Protein 8.4 g.
Smoked Trout Salmon Pie
This is a super-speedy fish pie recipe which can be prepared in a flash.
Makes: 4 servings
Prep: 10 min
Bake: 15 min
Cook: 5 min
Ingredients:-
1½ tbsps. of butter
3 tbsps. of flour
350ml of full-fat milk
1-2 tbsps. of creamed horseradish (optional)
Small bunch dill, chopped
1 large bunch of spring onions, chopped
Zest of 1 lemon
2 x 175g packs of smoked trout fillets, skin and bone removed, flaked into chunks
450g of potatoes, mashed
Directions:-
Heat the oven at 200C. Melt butter in saucepan and stir in flour. Gradually add horseradish and milk, if using. Bubble sauce for 1-2 minutes, to thicken and add dill, ¾ of onions, fish, lemon zest, and a little seasoning. Pour it into 1 large dish or 4 separate pie dishes.
Mix mashed potato with remaining spring onions. Spoon it over fish mixture and bake for about 15-20 minutes till bubbling and golden.
Nutritional information per serving: Calories 366, Fat 15.0 g, Cholesterol 89 g, Sodium 158 mg, Carbs, 28.3 g, Fiber 3.4 g, Protein 29.2 g.
Greek Style Spinach Pie
Greek style spinach pie is also called as spanakopita. It can be prepared quickly using shortcuts like pre-baked pie-crust and frozen creamed-spinach. It is a delicious satisfying dish.
Makes: 6 servings
Prep: 10 min
Bake: 40 min at 350°F
Ingredients:-
2 (9 oz.) pkg. of Creamed Spinach, defrosted as per package directions
1 (9-inch) pie crust, pre-baked
1 ½ cups of feta cheese, crumbled
¾ cup of milk
3 large eggs, lightly beaten
2 tsp of dried dill weed
2 tbsps. Of all-purpose flour
½ tsp of ground pepper
¼ cup of fresh Parmesan cheese, grated
Directions:-
Preheat the oven at 350°F.
Mix creamed spinach, feta cheese, eggs, milk, dill, pepper and flour in a bowl; pour it into the pie crust. Top it with grated Parmesan cheese.
Bake it for about 35-40 minutes or till set; let it stand for about 10 minutes.
Nutritional information per serving: Calories 449, Fat 31.5 g, Cholesterol 143 mg, Sodium 903 mg, Carbs 26.0 g, Fiber 2.2 g, Protein 15.6 g.
Cheesy Onion and Spinach Pie
This savory cheesy onion and spinach pie is a versatile dish that can be used as an entree for any kind of meal in a day.
Makes: 6 servings
Prep: 10 min
Bake: 42 min at 350°F
Ingredients:-
1 (9-inch) pie shell, unbaked
1 small onion, chopped finely
2 large eggs
1 tbsp. of all-purpose flour
1 cup Mozzarella or Provolone cheese, shredded
1/8 tsp of ground nutmeg
¼ tsp of ground pepper
1 cup of plain yogurt
1 (10 oz.) pkg. of frozen spinach, chopped, cooked, squeezed dry
2 tbsps. Of Parmesan cheese, grated
Directions:-
Bake the pie shell in preheated oven at 350°F for about 7 minutes and cool.
Spread onion and Mozzarella or Provolone cheese on bottom of the pie shell.
Slightly beat eggs in a bowl. Blend in spices and flour. Add yogurt and spinach and blend till well mixed. Pour it into a pie-shell. Sprinkle the top with grated Parmesan cheese.
Bake it in the preheated oven at 350°F, for about 35 minutes.
Cool for 5 minutes prior to serving.
Nutritional information per serving: Calories 265, Fat 14.6 g, Cholesterol 81 mg, Sodium 426 mg, Carbs 18.3 g, Fiber 1.6 g, Protein 15.3 g.
Cheesy Three-Onion pie
This is a delicious pie prepared with caramelized onions—Vidalia, red onion, and leeks and it also contain tangy feta-cheese.
Makes: 2 servings
Prep: 10 min
Bake: 45 min at 350°F
Cook: 20 min
Ingredients:-
2 tbsps. Of olive oil
1 Vidalia (or any other sweet-onion), chopped
2 leeks (only whites’ parts), cut into rings of ¼ -inch
1 red onion, chopped
2 eggs, beaten
3 tbsps. Of fresh parsley, chopped
2 tbsps. Of dry white- wine
1 tbsp. of fresh tarragon, chopped
4 oz. of feta cheese, crumbled
1 tbsp. of fresh dill-weed, chopped
1 plum tomato, sliced thinly crosswise
½ tsp of salt
Freshly grounded black pepper
Bread crumbs
Directions:-
Preheat the oven at 350°F.
Heat the oil in the skillet. Add red onions and Vidalia, and sauté on medium heat, for about 5 minutes. Stir in wine; add leeks. Sauté‚ for 15 more minutes, while stirring often or till onions become golden and leeks become limp. Remove it from heat.
In a bowl, mix beaten eggs with tarragon, dill, feta cheese, pepper, salt, and 2 tbsps. of parsley. Stir in onion mixture.
Grease a pie pan, and line bottom with fine bread crumbs. Pour in onion mixture. Place sliced tomato on outside edge of pie; sprinkle it with remaining 1 tbsp. of parsley in center. Sprinkle bread crumbs in light layer over entire top.
Bake it for about 40-45 minutes, or till the mixture sets and top becomes golden.