POP PI
For those who enjoy spinach, bacon, and cheese.
Provided by Deb C
Categories Pork Pie
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned, about 10 minutes. Drain on paper towels and roughly chop.
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in small frying pan over medium heat. Add mushrooms and cook until tender and juicy, about 5 minutes.
- Combine the bacon, mushrooms, spinach, cottage cheese, and Cheddar cheese in a bowl. Season with salt and pepper.
- Press the edges of 2 crescent dough triangles together; roll out into a 6x5-inch rectangle. Place 1/4 of the spinach mixture on one end, leaving a 1/2-inch margin on the edges. Fold opposite end over filling, pressing down and crimping edges with a fork to seal. Repeat with remaining crescent dough and filling. Transfer to an ungreased cookie sheet.
- Bake in the preheated oven until lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 341.2 calories, Carbohydrate 24.6 g, Cholesterol 25.3 mg, Fat 20.6 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 7.8 g, Sodium 785.4 mg, Sugar 4.4 g
POCKET PIES
Provided by Alton Brown
Categories dessert
Time 3h10m
Yield 10 to 15 pies or 8 to 10 toaster pastries
Number Of Ingredients 18
Steps:
- In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
- Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
- To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
- To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
- To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
- To make toaster pastries:
- Preheat oven to 350 degrees F.
- Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
- Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
- Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
- For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
- Yield: enough for 10 to 15 pies
- Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.
- For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
- Yield: enough for 10 to 15 pies
POPOVER APPLE PIE
This is a family favorite that's perfect for cozy winter nights. The golden brown crust bakes in the oven, and the apple and cranberry filling cookings in the microwave, then is spooned into the crust. -Beki Kosydar-Krantz of Clarks Summit, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour and salt. Combine the eggs, egg whites and milk; whisk into the dry ingredients just until blended. Pour into a greased 10-in. cast-iron or other ovenproof skillet. , Bake at 450° for 20 minutes. Reduce heat to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes (do not underbake)., In a microwave-safe bowl, whisk the orange juice, pudding mix and apple pie spice. Stir in apples and cranberries. Cover and microwave on high for 3 minutes; stir. Cover and cook until apples are tender, 5-7 minutes longer, stirring every 2 minutes. Let stand, covered for 5 minutes. , Spoon hot apple mixture into crust. Sprinkle with walnuts. Dust with confectioners' sugar and serve immediately.
Nutrition Facts : Calories 254 calories, Fat 4g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 256mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 5g fiber), Protein 6g protein.
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