Grands Little Pies Recipes

GRANDS LITTLE FRUIT PIES

Steps:

• Heat oven to 350°F.
• Combine flour, brown sugar and cinnamon.
• With pastry blender or fork cut in butter or margarine until mixture coarse crumbs.
• Separate dough into 8 pieces; split each biscuit in half.
• With floured fingers, flatten each biscuit to form 4" round.
• Press each biscuit in ungresed 2-3/4 x 4 x 1-/4" muffin cup.
• Spoon 2 tablespoons pie filling into each biscuit-lined cup.
• Sprinkle each with 2 tablespoons flour mixture (cups will be full).
• Bake for 15-22 minutes or until golden brown.
• Cool 5 minutes.
• Remove from muffin cups; place on wire rack, cool for 10 minutes.
• In a small bowl, beat whipping cream until stiff peaks form.
• Top each serving with dollop of whiiping cream; sprinkle with cinnamon sugar.
• Store in refrigerator.

GRANDS! MINI CHICKEN POT PIES

Steps:

• 1. Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well. 2. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. 3. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

GRANDS!™ MINI CHICKEN POT PIES

Steps:

• Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
• Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
• Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

GRANDS!® MINI CHICKEN POT PIES

Steps:

• Heat oven to 375°F In medium bowl, combine vegetables, chicken and soup; mix well.
• Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
• Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
• Substitution/Expert Tips: Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
• If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

EASY BEEF HAND PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 200°C.
• Combine the onion, green pepper, spices, and soy sauce together in a medium bowl. Add the mince and the egg to the other bowl and mix well until all the ingredients are well-combined.
• Roll out the thawed puff pastry until it measures approximately 33 x 27 cm. Once this is done, cut the puff pastry into 4 equal pieces (approximately 8cm in size).
• Fill each piece of puff pastry with approximately 55g of the mince mixture. Spread the mixture generously onto the puff pastry, making sure to leave enough space around the edges for folding.
• Dab some water around the edges of the puff pastry and fold to make a "pie shape". Use a fork to help you seal the edges, if necessary. Brush the top of the pies with a beaten egg. Make slight incisions on the top of each hand pie to allow the steam to escape.
• Bake for 20-25 minutes, or until the crust is golden-brown and crispy.
• Serve alongside tomato sauce.