Impossible Seafood Pie

IMPOSSIBLY EASY SHRIMP PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer shrimp, onions, basil and cheese in pie plate.
• In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

IMPOSSIBLE SALMON PIE

Steps:

• Place eggs, butter, flour and baking powder in processor and process until smooth.
• Transfer to bowl.
• Stir through milk, salmon, onion, cheese, parsley and seasonings.
• Pour mixture into a greased pie plate.
• Bake in moderate oven 180degC (360degF) for 1 hour or until mixture is firm and golden.

IMPOSSIBLY EASY IMITATION CRABMEAT PIE

Steps:

• 1. Heat oven to 400°F. Grease 9 x 1 1/4 inch pie plate. Mix crabmeat, cheeses and onion in the pie plate.
• 2. Stir Bisquick mix, milk and eggs until well blended and pour over the mixture in the pie plate.
• 3. Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in chenter comes out clean. Let stand about 10 minutes before cutting.

IMPOSSIBLE SEAFOOD PIE

Steps:

• Preheat oven to 400°F.
• Lightly grease large pie plate (10 inch).
• Mix crabmeat, cheeses and onion in pie plate.
• Mix remaining ingredients in blender until smooth (15 seconds on high).
• Slowly pour liquid mixture into pie plate. Bake until golden brown for 35 to 40 minutes.
• Let stand 5 minutes before cutting.

IMPOSSIBLE SEAFOOD PIE

Steps:

• Heat oven to 400℉ (200℃). Grease pie plate,(10 x 1½ inch) Mix crabmeat, cheeses, onions and pimiento in plate. Beat remaining ingredients til smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes *1 can (6 oz) crabmeat, drained and cartilege removed, or 1 can (1½ oz) shrimp, well rinsed and drained, can be substituted for the frozen crabmeat and shrimp

SEAFOOD POTPIE

Steps:

• Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
• Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
• When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
• Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
• For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Meanwhile, preheat the oven to 375 degrees.
• Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

IMPOSSIBLY EASY SEAFOOD PIE

Steps:

• Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.
• Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
• Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.

IMPOSSIBLE TUNA PIE (SEAFOOD PIE)

Steps:

• 1. Heat oven to 400 degrees F. Grease pie plate, 9x1 1/4 inches. Mix tuna, cheese, onions and pimientos in pie plate.
• 2. Stir remaining ingredients in bow with fork until blended. Pour into pie plate.
• 3. Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.

IMPOSSIBLY EASY SEAFOOD PIE

Steps:

• Heat oven to 400°F; grease pie plate, 9x1 1/4 inches.
• Mix seafood, cheeses, onions and pimientos in pie plate.
• Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
• Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.

BEST EVER IMPOSSIBLE PIE

Steps:

• Blend all the ingredients until well mixed.
• Pour into a 10" greased pie plate.
• Bake at 350°F for 1 hour or until centre feels firm.

BISQUICK IMPOSSIBLE SALMON PIE

Steps:

• Remove skin and round bones from salmon.
• Flake salmon. Spread salmon, peas and onion in layers in GREASED 10 inch pie plate.
• Put eggs, milk, salmon juice and biscuit mix into blender.
• Process until smooth. Pour over salmon mixture in pie plate.
• Bake in 350°F oven for about 40 minutes until a knife inserted halfway between center and outside edge comes out clean.
• Cuts into 6 wedges.
• I put my filled pie plate on a jelly roll pan when I put it in the oven in case the filling spills over.
• Company's Coming.

IMPOSSIBLY EASY MINI CRAB CAKE PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In small bowl, mix crabmeat and 1/2 teaspoon seafood seasoning; set aside. In 10-inch skillet, heat oil over medium-high heat until hot. Cook onion and bell peppers in oil 4 minutes, stirring frequently. Add crabmeat mixture, stirring until mixture is heated through. Cool 5 minutes; stir in cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup crab mixture. Spoon 1 tablespoon baking mixture onto crab mixture in each muffin cup.
• Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer.
• While crab cake pies are cooling, in medium bowl, mix aioli ingredients. Serve each mini pie topped with generous tablespoonful of aioli.

IMPOSSIBLE SEAFOOD QUICHE

Steps:

• Heat oven to 400 degrees.
• Grease 10 x 1 1/2 inch pie plate.
• Mix seafood, cheeses, garlic, and onions in plate.
• Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with whisk or hand mixer.
• Pour into plate.
• Bake until knife inserted between center and edge comes out clean, about 35-40 minutes.
• Cool 5 minutes before serving.