BACON MUSHROOM MINI PIES
When you need an elegant appetizer, but short on time, make these savory Bacon Mushroom Mini Pies. A fairly simple recipe which can be made ahead of time.
Provided by Quinn Caudill
Categories Appetizer
Time 1h
Number Of Ingredients 9
Steps:
- Thaw puff pastry according to package directions. Preheat oven to 400° F.
- Unfold one pastry sheet on large cutting board or clean counter top. Press together any seams or broken areas. (TIP: Keep second sheet in fridge until ready to use).
- Lightly grease a regular size muffin tin. Cut dough into eight circles using a 3 1/3 inch round cookie cutter. You should get six out of the first cut. Piece together remaining dough and press together. Cut remaining two rounds.
- Press rounds into muffin tin. Lightly grease the bottom of a second muffin pan.
- Place second muffin tin on top of pastry rounds to secure and form pie crusts. (Tip:You might need to weigh down the top muffin tin to keep the pastry from rising too much and retain the pie shell shape. I used ramekins).
- Repeat with remaining puff pastry sheet
- Bake for 16-18 minutes until golden browned and cooked through. Remove from oven and cool completely.
- Coat a large saute pan with olive oil over medium heat.
- Cook the bacon until brown and crispy and the fat has rendered out.
- Transfer to paper towels to drain.
- Add the leeks into the pan, sprinkle with salt and sweat until wilted.
- Stir in the mushrooms, sprinkle with more salt
- Saute until soft. About 10 minutes
- Carefully pour in the whiskey and cook until the pan is basically dry.
- Remove from the heat and stir in the Greek yogurt, followed by the bacon.
- Fill the pre-cooked pie shells.
- Garnish with chives and serve.
- Enjoy!
MINI CREAMY MUSHROOM PIES
Individual party pies with vegetarian garlicky filling, flavoured with caraway for a Scandinavian feel
Provided by Good Food team
Categories Buffet, Starter
Time 1h10m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
- Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
- Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
- Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.
Nutrition Facts : Calories 373 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
MINI BACON AND MUSHROOM PIES
Steps:
- Preheat the oven to 400 degrees F
- Cut the puff pastry sheets into 35 rounds, using a 2-inch fluted pastry cutter, and fill 2 small muffin tins with the rounds. Top each muffin tin with a second muffin tin to secure the puff pastry and form pie shells.
- Bake until the pie shells are golden brown and cooked through, 15 to 17 minutes. Let cool.
- Meanwhile, coat a large saute pan with olive oil over medium heat and cook the bacon until brown and crispy and the fat has rendered out. Transfer to paper towels to drain.
- Add the leeks into the pan, sprinkle with salt and sweat until wilted. Stir in the mushrooms, sprinkle with more salt and saute until soft. Carefully pour in the whiskey and cook until the pan is basically dry. Remove from the heat and stir in the creme fraiche, followed by the bacon.
- Fill the pie shells, and serve garnished with chives.
MUSHROOM BACON BITES
This is the perfect appetizer for most any occasion. The tasty bites are easy to assemble and brush with prepared barbecue sauce. When we have a big cookout, they're always a hit...but they make a nice little "extra" for a family dinner, too. -Gina Roesner, Ashland, Missouri
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 3
Steps:
- Wrap each mushroom with a piece of bacon; secure with a toothpick. Thread onto metal or soaked wooden skewers; brush with barbecue sauce., Grill, uncovered, over indirect medium heat for 10-15 minutes or until the bacon is crisp and the mushrooms are tender, turning and basting occasionally with remaining barbecue sauce.
Nutrition Facts : Calories 82 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
MUSHROOM & BACON PIE
Make and share this Mushroom & Bacon Pie recipe from Food.com.
Provided by j-jitterbug
Categories Savory Pies
Time 1h10m
Yield 1 pie, 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook & stir for about 5 minutes, or until vegetables are tender.
- Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, & stir in the cheese.
- Place one sheet of puff pastry on a well-oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
- Bake for about 40 minutes in the preheated oven, or until golden brown.
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