Mini Tomato Pies Food

TINY TOMATO TARTS

Steps:

• Preheat the oven to 400 degrees F.
• Line 2 baking sheets with parchment paper.
• On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
• Using a fork, generously prick (dock) the pastry circles to the edges.
• Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
• Bake until puffed and golden, 15 to 20 minutes.

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

CREAMY MUSHROOM MINI PIE RECIPE

Steps:

• To begin making the Creamy Mushroom Mini Pie Recipe, get all the ingredients ready and make the pie crust according to the "short crust tart pastry dough" recipe. Refrigerate the pie dough for a couple of hours.
• While the pie dough is refrigerating, we will proceed to make the mushroom pie filling.
• To make the pie filling, heat oil in a heavy bottomed pan, add the onion and saute until it gets browned and close to caramelized. The caramelized flavor of the onions, brings out the delicious taste in the Mushroom pie.
• Once the onions are browned, add the garlic and the mushrooms and saute on high heat until the mushrooms get cooked through. The mushrooms release a lot of water while cooking as well. Allow the water from the mushrooms to evaporate.
• Once done, add the salt, pepper, basil and cream. Stir well to combine. You should have a thick mushroom mixture. If you feel it's a little more liquidy, then add a teaspoon of cornflour to thicken the mushroom pie filling. Turn off the heat and keep aside.
• Once the pie dough has firmed well in the refrigerator, it's time to roll and shape them into pies.
• You can bake the mini pies in large muffin moulds or pie tart pans. Grease these moulds with butter and keep aside. Preheat the oven to 180 C.
• Dust the kitchen platform with flour and roll the pie dough into a large rectangle.
• Roll the chilled dough on a floured work surface, and cut 10 cm circles with the help of a cookie cutter. The circle should be the size that will fit into the pie pan or the muffin pan.
• Once you have cut out the circles of dough, press one circle into each mould cavity till the edge and cut off the rest. If you think the dough is bigger and tends to fold inside the cavity, pinch the dough well so that it merges well. Do this with the remaining pie dough as well.
• Spoon the mushroom pie filling into each of the pie dough cavities. The next step is to cover the top of the pie with dough.
• To cover the top you will need more dough, so just measure the top and use a cookie cutter of that size to cut out the dough. Roll out the remaining dough, and stamp out circles and use these circles to cover the top of the pie. Pinch the sides of the bottom and the top dough to seal the pie from all sides.
• Make small insertions with a knife on the top of the pie to help release of air while the pie is baking.
• Now beat an egg, and brush over the edges of the pastry dough, also brush the pastry lid and pinch both them together. Also brush the top of the pastry lid with the egg wash and sprinkle sesame seeds from top. If you want to make it eggless, you can use milk as well.
• Bake the Mushroom Pie in a preheated oven for 28 to 30 minutes at 180 degree celsius until you notice the crust is browned, golden and crisp. Once done, remove from the oven and allow it to rest for 10 minutes before you are ready to serve.
• Serve the Creamy Mushroom Pie along with a bowl of Lemongrass Soup, a Garlic Bread and a glass of wine for a weeknight dinner or even when you have friends over for parties.

EASY MINI ALE AND MEAT PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lightly flour a work surface. Roll each crust out to about 1/8-inch thick. Cut dough to fit three 3x5-inch loaf pans. Push dough into tins and up the edges using your fingertips. Roll out remaining dough for use as top crusts and set aside.
• Heat oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beef and cook until browned, 5 to 7 minutes. Add peas, corn, and ale; cook and stir until reduced by a bit more than half, stirring occasionally, about 5 minutes.
• Add flour to the vegetable-ale mixture and stir constantly until thick and almost pasty, 1 to 3 minutes. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce heat and simmer until filling mixture reduces to desired thickness and potatoes are cooked through, 7 to 10 minutes.
• Remove pot from heat and allow filling to cool slightly. Fill crusts with filling. Top with remaining dough and pinch edges to seal. Brush tops of pies with beaten egg wash. Cut 3 slits in the top of each pie for air to escape. Place tins on a baking sheet.
• Bake in the preheated oven until golden brown, about 30 minutes.

MINI TOMATO PIES

Steps:

• Cut pie crust into circles,(you are going to be putting these into muffin tins -- use your best judgement on the size. I use a glass and usually get 7 from each pie crust).
• Place each circle of crust into sprayed muffin tin.
• Dock each crust with fork several times.
• Bake in 400 degree oven for 8 - 10 minutes, until lightly browned.
• Remove pie crust from muffin tin and place on cookie sheet (this helps ensure they don't stick to the tin while cooking the next step).
• Place tomatoes in colander and set in the sink.
• Sprinkle with salt and allow to drain 15 minutes.
• Pat drained tomatoes lightly with paper towels.
• Fill each cup with a tablespoon of tomatoes, a little onion, a little bacon and a pinch of basil.
• Combine the cheeses and mayonnaise together.
• Spread mixture on top of tomatoes mounding it up.
• Bake for 10 to 12 minutes in a 375 degree oven, or until top is slightly browned.