CREAMY PORK POTPIE
This hearty entree is made for cold weather, so huddle up with the family and enjoy! You might even have enough leftover for lunch the next day. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through., Transfer to a greased 11x7-in. baking dish. On a lightly floured surface, roll pastry into an 11x7-in. rectangle. Place over pork mixture. Brush with egg. , Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 570 calories, Fat 34g fat (16g saturated fat), Cholesterol 143mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 30g protein.
MINI PORK PIES
James Martin's mini pork pies are sure to be a summer picnic favourite
Provided by James Martin
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper, Treat
Time 1h55m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Mix the filling ingredients and season. Grease 12 holes of a muffin tin and line each with a strip of baking parchment, to make pies easier to remove from tins.
- To make pastry, bring the lard and 250ml water to the boil in a small pan. Sieve the flour into a food processor and add 2 tsp salt. While processor is on, pour in lard and water mix, then blend until you have a smooth dough. Turn out into a bowl and remove two-thirds, covering the final third with a tea towel to keep warm.
- Roll larger piece out on a floured surface to about 2-3mm thick - work quickly as the dough is easier to work with when warm. Cut out 12 x 11cm circles using a pastry cutter. Line each hole of the tin with the circles, pushing them in with your fingers and leaving a slight overhang.
- Heat oven to 180C/160C fan/gas 4 and put in a baking tray. Divide filling between pastry cases, pushing down lightly. Roll out remaining pastry on a floured surface and stamp out 12 x 8cm circles. Brush edges of filled cases with egg, then put lids on top. Pinch together and crimp the edges with your fingers. Brush with beaten egg and set aside the rest for later.
- Bake in oven for 30 mins, then remove the tin and tray, and gently take the pies out of the holes. Brush the sides and top again with egg and place directly onto the baking tray. Turn oven to 200C/180C fan/gas 6 and cook for 25-30 mins until the sides are set and tops a deep golden colour. Remove and cool on a wire rack.
Nutrition Facts : Calories 494 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.01 milligram of sodium
MINI PORK PIES
As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat. , In a large skillet, cook pork, garlic and seasonings over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly., Unroll each pie crust. On a work surface, roll each into a 12-in. circle. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed. Place large circles in ungreased muffin cups, pressing crust on bottoms and up sides., Fill each with 3 tablespoons pork mixture. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops. Cuts slits in crust., Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm. Freeze option: Freeze cooled pies in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on ungreased baking sheets in a preheated 350° oven 14-17 minutes or until heated through.
Nutrition Facts : Calories 561 calories, Fat 35g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 0 fiber), Protein 21g protein.
MINI POT PIES RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, butter, onion, carrots, flour, milk, chicken broth, frozen peas, salt, pepper, puff pastry, egg
Provided by Kathryn Aubin
Categories Appetizers
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F (220°C).
- Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
- Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
- Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
- Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
- Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
- Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
- Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
- Bake for 15 minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 743 calories, Carbohydrate 54 grams, Fat 49 grams, Fiber 2 grams, Protein 20 grams, Sugar 4 grams
SARAH'S MINI CHICKEN POT PIES
These mini chicken pot pies are delicious comfort food, good for any occasion! You can also let these cool completely and refrigerate in an airtight container for 2 to 3 days.
Provided by sarah_7373
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.
- Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more.
- Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy.
- Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 22.9 g, Cholesterol 63.2 mg, Fat 17.8 g, Fiber 1.4 g, Protein 11.9 g, SaturatedFat 10.2 g, Sodium 312.2 mg, Sugar 1.7 g
MINI LOBSTER POT PIES
Good things come in small packages! And while maybe not authentic because they're made with puff pastry instead of pie crust, these mini lobster pot pies are loaded with tons of lobster flavor, thanks to an easy homemade lobster broth. They make a perfect meal for two (think Valentine's Day!) when served with a Caesar salad.
Provided by Chef John
Categories Pot Pie
Time 1h30m
Yield 2
Number Of Ingredients 17
Steps:
- Cut lobster shell down the middle, crack it open, and pull out the meat. Cut the shell into 1-inch pieces and set aside.
- Cut the meat into ½-inch pieces, checking carefully and removing any veins or missed pieces of shell. Transfer the meat to a plate and keep in the refrigerator until needed.
- Melt 1 tablespoon butter in a saucepan over medium heat. Add lobster shells and cook, stirring often, until they turn brick red, 3 to 4 minutes. Stir in sherry and clam juice and reduce heat to low. Simmer gently to steep lobster shells, 15 to 20 minutes; making sure the liquid does not reduce.
- Remove from the heat and pour broth through a strainer to remove shells.
- Rinse out the saucepan and add remaining 1 tablespoon butter. Place over medium heat to melt. Add carrots, celery, paprika, tomato paste, salt, pepper, and cayenne. Cook and stir until tomato paste is toasted and paprika is fragrant, about 2 minutes. Stir in flour and cook for 1 to 2 minutes. Stir in lobster broth and bring to a simmer.
- Add potatoes and reduce heat to medium-low. Cook at a gentle simmer until potatoes are tender and liquid has reduced just slightly, 10 to 15 minutes.
- While the potatoes are cooking, place puff pastry on a piece of parchment paper. Cut out two 3 ½-inch circles and cut an "x" in the center of each one. Brush tops with beaten egg. Transfer to a baking sheet and place in the refrigerator until needed.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
- Add lemon juice, cream, and tarragon to the potatoes; stir to combine and return to a simmer over medium heat. Simmer until reduced and thickened a bit more, about 5 minutes. Taste and adjust salt if necessary.
- Stir in reserved lobster meat and turn off the heat. Remove from the stove and evenly divide the mixture between two 6-ounce ramekins, stopping about ¼ inch from the top.
- With the egg wash facing up, place puff pastry circles onto the ramekins, making sure the vents are cut all the way through.
- Bake in the upper center of the preheated oven until bubbly and browned, about 20 minutes. Let rest for at least 5 minutes before serving.
Nutrition Facts : Calories 1025.3 calories, Carbohydrate 67.7 g, Cholesterol 233.4 mg, Fat 71.8 g, Fiber 3.3 g, Protein 27.7 g, SaturatedFat 26.7 g, Sodium 881.5 mg
INDIVIDUAL PORK POTPIES
Single-serving potpies are ideal for a buffet because they are easy to eat; their glossy, golden puff pastry tops are cut into snowflake and wreath patterns, which hide a delicious filling of pork and winter vegetables that have been braised in white wine.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 12 as part of a buffet
Number Of Ingredients 22
Steps:
- Make the stew: Season pork with 2 teaspoons salt and 1/2 teaspoon pepper. Heat a large, heavy pot over high heat for 1 minute. Add 2 tablespoons oil. Working in batches, brown pork on all sides, 3 to 4 minutes total per batch. Using a slotted spoon, transfer pork to a large bowl. (Reduce heat slightly if bottom of pot is getting too dark; you want browned, not burned, bits for flavoring the stew. Either wipe out pot or deglaze with water, bringing it to a boil and scraping up burned bits. Pour off liquid, add more oil, and proceed.)
- Add carrot, celery, and onion to drippings in pot. Add 1/4 cup wine, and stir, scraping up any browned bits from bottom, until wine is evaporated. Cook for 3 minutes more, then add remaining 2 1/4 cups wine. Cook, stirring often, until reduced by half, 6 to 8 minutes. Whisk caraway seeds, mustard, flour, and 1/2 cup stock in a small bowl, then whisk into pot. Bring to a boil, and cook, stirring often, for 30 seconds.
- Stir in remaining 3 1/2 cups stock. Add pork, thyme sprigs, bay leaf, and 1/2 teaspoon salt, and bring to a boil. Reduce heat to a simmer, and cook, partially covered, until pork is fork-tender, about 1 hour and 30 minutes.
- Finish the pies: Preheat oven to 375 degrees. On a lightly floured surface, working with 1 sheet of puff pastry at a time, roll out each to 1/8 inch thickness. Using a 3 1/2-inch fluted round cutter, cut out 12 circles, and arrange on a parchment-lined baking sheet. Cut out shapes from center of each round using a 1-inch snowflake cutter if desired. (Alternatively, make a wreath: Using a 1 1/2-inch leaf cutter, cut leaves from dough. Brush with egg, and form into wreath shapes about 3 1/2 inches in diameter, using 10 leaves per wreath. Save 1 leaf to place in center.) Brush with egg, then freeze until firm, about 15 minutes. Bake puff pastry rounds until golden brown, about 15 minutes.
- Meanwhile, add remaining vegetables to pork mixture, and bring to a boil. Reduce heat to a simmer, and cook until vegetables are just tender, 15 to 18 minutes. Season with salt and pepper, and stir in parsley and thyme. Divide among twelve 7-ounce ramekins. Place on a rimmed baking sheet.
- Place 1 puff pastry round on each ramekin. Bake, rotating sheet halfway through, until pastry is golden brown and juices are bubbling, 20 to 25 minutes more. Let stand for 15 minutes before serving.
MINI VEGGIE POT PIES RECIPE BY TASTY
These pies are everything you love about pot pie, except they're vegetarian and mini! Featuring an assortment of fall root vegetables and crispy puff pastry crust, these pot pies are sure to wow at your Thanksgiving dinner.
Provided by Tasty
Categories Appetizers
Time 45m
Yield 12 mini pies
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray. Line a baking sheet with parchment paper.
- Unroll the puff pastry and use a 4-inch (10 cm) round cutter to cut out 24 circles.
- Place half of the circles into the cavities of the prepared muffin tin. Place the remaining 12 circles on the prepared baking sheet and refrigerate until ready to bake.
- Heat the grapeseed oil in a medium saucepan over medium heat. Add the onion, celery root, and carrots and cook until tender, about 10 minutes. Add the parsnip, sweet potato, and flour and stir to coat the vegetables with the flour.
- Add the vegetable stock, thyme, and salt. Bring to a boil, then reduce the heat to medium and simmer until the sweet potatoes are tender, about 10 minutes.
- Scoop a heaping tablespoon of filling into each puff pastry cup. Top with the remaining puff pastry circles, crimping the edges and pressing to fit inside each muffin cup. Brush the top of the pastry with the beaten egg.
- Bake until golden brown, 20-25 minutes. Let cool for about 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 2 grams, Protein 6 grams, Sugar 5 grams
MINI-BEEF POT PIE
Make and share this Mini-Beef Pot Pie recipe from Food.com.
Provided by David04
Categories Roast Beef
Time 1h19m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Place beef in baking dish, fill with enough water to cover meat.
- Bake at 425F for 60 minutes.
- Let beef cool.
- Using two forks, shred beef. Set aside.
- Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies.
- Meantime, in a saucepan over low to medium heat, pour in the gravy and add the beef and whipping cream.
- Allow beef to simmer in the gravy and absorb the flavor while veggies are cooking.
- Once veggies are done, add to the beef and gravy mixture over low heat.
- Roll dough out thin into 8 inch thin discs. Repeat 12 times.
- Place the dough discs into each section of two large coated 6 cupcake pans.
- The dough will overlap, you will need it.
- Fill each cup with the beef gravy mixture.
- Fold the flaps over the top of the beef mixture, brushing the egg wash onto the dough flaps to "glue" the pie closed.
- Repeat for all 12 pies.
- Lower oven to 350°F Bake for 10-12 minutes.
- Let sit for 10 minutes.
Nutrition Facts : Calories 138.2, Fat 5.9, SaturatedFat 2.6, Cholesterol 51.9, Sodium 401.4, Carbohydrate 8, Fiber 1.8, Sugar 0.1, Protein 14.1
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