Dijon Cheese Pie Recipes

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GHOST HAND PIES WITH HONEY DIJON



Ghost Hand Pies with Honey Dijon image

Provided by Molly Yeh

Categories     main-dish

Time 1h25m

Yield 8 small pies

Number Of Ingredients 14

2 tablespoons unsalted butter
2 medium onions, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 pounds pie dough (homemade is best, but store-bought will work too), recipe follows
All-purpose flour, for dusting
4 ounces sharp Cheddar, finely chopped (1/4-inch cubes or smaller) or shredded
1 large egg, lightly beaten with a splash of water (for the egg wash)
3/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
2 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cubed

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onions with a good pinch of salt and a few turns of pepper and cook, stirring, until very soft, about 10 minutes. Reduce the heat to medium low, add 1/4 cup water and cook, stirring occasionally, until the water is evaporated and the onions are lightly caramelized, 25 to 30 minutes.
  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
  • Divide the pie dough into 8 equal parts and shape into balls (keep half of the dough balls covered in the fridge while you aren't working with them to keep them cold). On a lightly floured surface, roll out the balls to ovals that are 8 inches long and about 6 inches wide. Top the bottom half of each dough piece with a pile of cheese and a pile of onions, leaving a 1-inch border. In the top half of each dough piece, punch out an upside down ghost face with piping tips or tiny round cookie cutters (it's upside down so that when you fold it over on top of the filling, it's right-side up). Brush the edges with egg, fold the top down over the filling and fold the sides in on themselves so that you have ghost shape. (Or, rather, a shape of a tiny kid in a bedsheet ghost costume that's lying down.) Press around the side and bottom edges to seal, transfer to the baking sheets, brush the tops all over with egg wash and sprinkle with a little salt.
  • Bake until golden brown; begin checking for doneness at 20 minutes. Let cool slightly.
  • Mix together the Dijon mustard and honey in a small bowl. Serve the hand pies warm or at room temperature with the mustard sauce.
  • To make the dough, combine the cider vinegar and 6 tablespoons water in a measuring cup and stick it in the fridge (or the freezer even) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets, or pulse in the food processor, incorporating the butter so that about 75 percent of the mixture is mealy. The rest of the mixture should have some slightly larger, pea-sized bits of butter. Drizzle in the vinegar and water and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water a few drops at a time until it comes together. Turn it out onto a clean surface, using your hands to press on any stray crumbs, and divide the dough in half. Pat the halves into discs, wrap with plastic wrap and refrigerate for 30 minutes.

DEEP DISH CHEESE PIE



Deep Dish Cheese Pie image

This recipe was inspired by a pie at my favorite bakery in Brooklyn, Four and Twenty Blackbirds. While mine will never live up to their version, I think it's getting pretty close. I was really pleased with the addition of cardamom in the filling!

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 stick cold butter, cut into 1/2-inch chunks
4 to 5 tablespoons ice water
1 1/2 cups farmer cheese (about 12 ounces)
1 cup dark brown sugar
1/4 teaspoon ground cardamom
5 eggs
1 1/2 cups heavy cream
Orange marmalade, for serving

Steps:

  • For the crust: Place the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers.
  • Turn the dough out onto a piece of plastic wrap, form into a disk and refrigerate for at least 30 minutes.
  • Preheat the oven to 350 degrees F. Roll the dough out into a circle about 1/8-inch thick, and then fit into a 9-inch pie dish. Dock the crust all over using a fork. Cover the crust with plastic wrap and refrigerate for at least 30 minutes.
  • Line the crust with foil and fill with dried beans or baking marbles. Bake for 10 to 12 minutes, and then remove the foil and beans and bake until the crust just begins to brown, another 15 minutes.
  • For the filling: While the crust is baking, combine the farmer cheese, sugar and cardamom in a stand mixer with a paddle attachment and whip together until well incorporated. Add 1 egg at a time on medium speed, waiting until fully incorporated and smooth before each new addition. Stir in the heavy cream.
  • Fill the crust with the cheese filling and bake until the top is browned and the filling is just slightly jiggly, 45 minutes. Let cool, and then eat the pie. Serve with orange marmalade.

DIJON-STYLE ARTICHOKE DIP



Dijon-Style Artichoke Dip image

This flavorful, creamy dip is delicious with shrimp and or raw vegetables.

Provided by MOLSON7

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 1h5m

Yield 16

Number Of Ingredients 3

1 (6.5 ounce) jar marinated artichoke hearts, chopped, liquid reserved
1 (8 ounce) package cream cheese, softened
¼ cup prepared Dijon-style mustard

Steps:

  • In a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared Dijon-style mustard. When smooth, stir in marinated artichoke hearts. Chill approximately 1 hour before serving.

Nutrition Facts : Calories 70.5 calories, Carbohydrate 1.9 g, Cholesterol 15.4 mg, Fat 6.7 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 174.3 mg

DIJON-PARMESAN CHICKEN BREASTS



Dijon-Parmesan Chicken Breasts image

Try a new twist on baked chicken breasts! Dijon mustard, Parmesan cheese, basil, garlic and high-fiber cereal create the tasty wow.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

3/4 cup Fiber One™ original bran cereal
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon garlic salt
1/4 teaspoon coarse ground black pepper
1 egg white, beaten
2 tablespoons Dijon mustard
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon canola or vegetable oil

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
  • In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
  • Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
  • Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 270, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 0 g, TransFat 0 g

IMPOSSIBLY EASY CHEESEBURGER PIE



Impossibly Easy Cheeseburger Pie image

Get all the great taste of a cheeseburger magically baked in a pie.

Provided by Bisquick

Categories     Trusted Brands: Recipes and Tips     Bisquick®

Time 40m

Yield 6

Number Of Ingredients 7

1 pound lean (at least 80%) ground beef
1 large onion, chopped
½ teaspoon salt
1 cup shredded Cheddar cheese
½ cup Original Bisquick® mix
1 cup milk
2 eggs

Steps:

  • Heat oven to 400 degrees F. Spray 9-inch glass pie plate with cooking spray.
  • In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
  • In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
  • Bake about 25 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 333.7 calories, Carbohydrate 10.8 g, Cholesterol 142.1 mg, Fat 20.8 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 9.9 g, Sodium 550 mg, Sugar 3.4 g

CHEESY FISH PIE



Cheesy fish pie image

A cheesy pie with flakey pieces of Salmon, white and smoked fish in a dijon mustard sauce!

Provided by emily665

Time 1h45m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Preheat oven to 220 C / Gas mark 7.
  • Boil potatoes in a saucepan till well done. Drain and mash until smooth. Mix in the butter/margarine and season well with salt and black pepper.
  • Remove the skin and bones from the fish and cut into bite size pieces. Place in the bottom of an ovenproof baking dish along with the prawns.
  • Place the leeks/onion and the fish stock in a medium saucepan and cook for 1 to 2 minutes. Sprinkle the flour over and mix well. Cook for a further minute, then add the mustard and beat well. Gradually add the milk, stirring continuously to prevent any lumps from forming. Bring to the boil, allowing the sauce to thicken. Pour sauce over the fish in the baking dish. Allow to cool for 20 minutes, then cover with the mash, either using a fork or piping using a piping bag with a large star shaped nozzle.
  • Top with cheese and bake in preheated oven for 30 to 40 minutes until golden. Just before serving, sprinkle with the chopped parsley. Serve with minted peas and other vegetables.

MELTY CHEESE & POTATO PIE



Melty cheese & potato pie image

Drawing from the apres-ski classic tartiflette, this indulgent pie transforms into a cheesy fondue with creamy sliced potatoes and crisp puff pastry

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 1h15m

Number Of Ingredients 12

750g floury potatoes (such as King Edwards), sliced
100ml crème fraîche
pinch of freshly grated nutmeg
plain flour, for dusting
2 x 375g blocks of all-butter puff pastry
250g round camembert (or vegetarian alternative)
1 egg, beaten
1 shallot, finely chopped
2 tsp Dijon mustard
2 tbsp red wine vinegar
100ml olive oil
500g chicory (I used red and white for colour contrast), leaves separated

Steps:

  • Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a pan of cold water, bring up to the boil and cook for 2 mins. Drain well, tip back into the saucepan and mix with the crème fraîche. Season, sprinkle over the nutmeg and set aside.
  • Dust your work surface with flour, roll the first block of pastry to a circle about 28cm wide and place on a baking tray. Arrange a third of the potatoes in the middle of the pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge of the pastry.
  • Roll the remaining pastry out to a circle about 30cm wide, dusting with more flour if needed. Brush the edges of the pastry on the tray with egg, then drape over the larger circle and seal the sides well, crimping as you go round. A tight seal is important to stop the cheese escaping.
  • Brush all over with egg and lightly score a spiral into the pastry with the back of a knife. Bake the pie for 30 mins until golden brown and puffed up. As soon as the pie comes out of the oven, glaze with a little more egg and leave to cool for 5 mins.
  • Meanwhile, whisk the shallot, mustard, vinegar and oil together. Place the chicory in a bowl and toss with the dressing. Serve the pie cut into oozy wedges, with the salad on the side.

Nutrition Facts : Calories 555 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium

MARGE'S ZUCCHINI PIE



Marge's Zucchini Pie image

One of my co-workers gave me this recipe years ago, and now it's a staple. We just don't feel like it's summer until we've eaten some. We usually eat it for dinner, but it's equally good for breakfast or brunch.

Provided by 2hot2handle

Categories     Brunch

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

4 cups zucchini, thinly sliced
1 cup sweet onion, diced
1 tablespoon olive oil
1/2 cup flat leaf parsley, chopped
2 garlic cloves, chopped
1 teaspoon herbes de provence (or use oregano)
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons Dijon mustard
2 eggs
8 ounces monterey jack cheese, shredded
1 prepared pie crust

Steps:

  • Preheat oven to 375 degrees.
  • Saute zucchini, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat.
  • Beat the eggs and then add the cheese to the beaten eggs. Pour into the veggie pot and combine.
  • Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Bake for 35-40 minutes.

IMPOSSIBLY EASY COUNTRY DIJON WILD RICE AND HAM PIE



Impossibly Easy Country Dijon Wild Rice and Ham Pie image

Dinner for six! Bake this cheesy pie made using Original Bisquick® mix, potato topper layered by ham and wild rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 12

1 cup cubed cooked ham
1/2 cup chopped red bell pepper
1/2 cup cooked wild rice
1 cup shredded Swiss cheese (4 oz)
2/3 cup Original Bisquick™ mix
1/8 teaspoon pepper
1 cup milk
1/3 cup chive-and-onion sour cream potato topper (from 12-oz container)
1 tablespoon country-style Dijon mustard
2 eggs
3 tablespoons sliced almonds
Fresh chives, if desired

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer ham, bell pepper, wild rice and cheese in pie plate.
  • In medium bowl, mix remaining ingredients except almonds with whisk or fork until blended. Pour over ingredients in pie plate. Sprinkle with almonds.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Garnish with fresh chives.

Nutrition Facts : Calories 270, Carbohydrate 17 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 4 g, TransFat 1/2 g

FINNISH SALMON AND DILL PIE



Finnish Salmon and Dill Pie image

Being of Finnish heritage, I am always thrilled when I find a family recipe. This salmon and dill pie came tumbling out of one of my grandmother's books. It will be a winner at any of your social functions. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Brunch     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon butter
1/3 cup finely chopped green onions
3/4 cup flaked smoked salmon fillets
1/4 cup snipped fresh dill
Dough for single-crust pie
3 large eggs, room temperature
1 cup half-and-half cream
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1 cup shredded Swiss cheese

Steps:

  • Preheat oven to 400°. In a small skillet, melt butter over medium heat. Add green onions; cook and stir until crisp-tender, about 3 minutes. Remove from heat. Gently stir in salmon and dill; set aside., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon salmon mixture into crust. In a small bowl, whisk eggs, cream, flour and seasonings until blended; pour over top. Sprinkle with cheese., Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 448 calories, Fat 30g fat (18g saturated fat), Cholesterol 179mg cholesterol, Sodium 642mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

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From foodnewsnews.com


COTTAGE PIE RECIPE (BEST SHEPHERDS PIE) - A SPICY PERSPECTIVE
2022-03-11 Place a deep 13-14 inch cast iron skillet over medium heat. Add the ground beef, and sprinkle generously with salt and pepper. Break the ground beef into small pieces, with a wooden spoon, as it browns. Once the ground beef is fully cooked, move it to the sides of the skillet. Add the onions, carrots, and garlic.
From aspicyperspective.com


DIJON CHEESE PIE RECIPE | CHAMPSDIET.COM
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