Mini Bacon And Mushroom Pies Recipes

BACON MUSHROOM MINI PIES

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!

MUSHROOM AND BACON MINI POCKET PIES

Steps:

• In 12-inch skillet, cook bacon over medium heat for 4 to 6 minutes until crisp; drain on paper towels. Cook mushrooms and onion in 2 tablespoons bacon drippings over medium heat, stirring occasionally, until tender. In small bowl, combine bacon, mushrooms and onion. Set aside.
• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In food processor with metal blade, place flour and cheese. Cover; process using quick on-and- off motions, until well mixed. Add butter; process until mixture looks like coarse crumbs. Add cream cheese and egg yolks, continue to process just until blended and dough begins to form a ball.
• On floured surface, knead dough 10 times. Roll dough until 1/4-inch thick. Cut into 16 rounds with floured 4- inch round cutter.
• Spoon about 1 tablespoon bacon mixture onto each round. Fold each in half; seal edges with fork tines. Place on cookie sheet. Brush each pocket with beaten egg; sprinkle with sesame seeds. Bake 15 to 20 minutes or until golden brown.

MUSHROOM & BACON PIE

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.

MINI ONION BACON PIES RECIPE BY TASTY

Steps:

• Preheat oven to 325˚F (170˚C).
• Saute bacon in a medium-sized frying pan. Add squash and onion, until the onions are translucent and the squash golden brown. Season with sage, salt, and pepper. Set aside to cool.
• Roll out pie crust into an even thin layer. With a 6-inch (15 cm) diameter bowl, cut out 6 circles. Fill a 6-cup cupcake tin with the cutouts.
• Mix eggs, sour cream, and milk. Season with salt and pepper.
• Add the onion-pumpkin-bacon mixture into the cups.
• Carefully pour egg mixture into every cup. Decorate pies with leftover pie crust, if desired.
• Cover edges and decoration with egg wash.
• Bake for 40 minutes or until egg mixture is cooked through and crust is golden brown. (Cover top with aluminum foil for the last 10 minutes if decoration gets too dark.)
• Enjoy!

MINI CREAMY MUSHROOM PIES

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.

CHICKEN BACON AND MUSHROOM PIE

Steps:

• cook the chicken and bacon in a wok. to make the sauce melt the butter in a saucepan and soften the mushrooms and onion stir in the flour cook for two minutes then gradually pour in the milk stiring constantly bring to the boil then add the cheese worcestershire sauce and season with the herbs and salt and pepper
• mix the chicken and bacon into the sauce then add the peas
• roll out the pastry if needs be then cut out the shape for the pie lid. tip the sauce into a pie dish then top with the lid, make some holes in the top to let steam escape use a pastry brush to glaze the pie with the egg cook the pie for 10-20 minutes on 170c/fan 150c/gas or until lightly brown on top serve with veg and enjoy