Savory Cottage Cheese Pastry For Pot Pies Recipes

SAVORY COTTAGE CHEESE PASTRY FOR POT PIES

Savory Cottage Cheese Pastry for Pot Pies image

Years ago a company called Sweet Celebrations sold supplies for cake decorators and caterers. They also produced a magazine called The Mailbox News. I found this recipe in that magazine and have been using it ever since. This pastry is so easy to work with and it never becomes tough no matter how much you handle it. The salt in the cottage cheese is just enough to give it a great flavor. It can also be used to wrap the small cocktail sausages in for hors d'oeuvres.

Provided by DAR Lady

Categories Breads

Time 20m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

1 cup cottage cheese, small curd
1 cup butter, chilled
2 cups plain flour

Steps:

I puree the cottage cheese before mixing in other ingredients because I like a smooth pastry but it isn't necessary.
Mix the flour and butter in a food processor until the butter is the size of peas.
Add the cottage cheese and continue mixing to form a ball.
Let it rest in the fridge for half an hour and then roll out like pie crust.
Line the pot pie container with crust, fill with filling, cover with a top crust sealing the edges, cut slits in top for steam to escape and bake @ 375 degrees until browned.

Nutrition Facts : Calories 342.9, Fat 24.4, SaturatedFat 15.1, Cholesterol 65.5, Sodium 298.8, Carbohydrate 24.8, Fiber 0.8, Sugar 0.8, Protein 6.4

CHEESE AND ONION PIE

Cheese and Onion Pie image

Cheese and onion are old friends and were made to go together. This delicious savory pie is super easy to prepare with store-bought sheets of puff pastry, and is great for brunch, or for dinner with a large tossed salad. From the "Everyday Vegetarian".

Provided by Daydream

Categories Savory Pies

Time 1h

Yield 1 pie

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 large onions, chopped
6 ounces grated cheddar cheese
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon prepared English mustard
2 teaspoons Worcestershire sauce
2 eggs, beaten separately
salt and pepper
2 sheets puff pastry

Steps:

Preheat oven to 375F (190C).
Line an oven tray with baking paper and set aside.
Heat the olive oil in a large skillet and saute the onions over medium heat for 5- 7 minutes, or until golden and soft.
Transfer to a bowl and allow to cool for 10 minutes, before adding the cheese, parsley, mustard and Worcestershire sauce.
Mix well, then add 1 beaten egg to the bowl, with salt and pepper to your taste, and mix well again.
Using a cake pan or dinner plate as a guide, cut each sheet of pastry into a 9 inch (23 cm) circle.
Lay one sheet of pastry on the prepared baking tray.
Dollop the cheese mixture over the pastry base, piling it higher in the middle, and leave a narrow border around the edge.
Lightly brush the border with some of the second beaten egg.
Place the remaining sheet of pastry over the filling, stretching lightly if necessary to neatly fit the bottom sheet.
Press and seal the edges well.
Brush the top with the remaining beaten egg, and cut two slits in the top to allow the steam to escape.
Bake in the oven for 10 minutes, before reducing the heat to 350F (180C).
Cook a further 20-25 minutes or until pastry is crisp and golden brown.

SAVORY CHICKEN POTPIE

Savory Chicken Potpie image

Here is from-scratch comfort food at its finest. The pies might take a while to prepare, but the chunky chicken and veggies in the creamy sauce and flaky crust will impress and satisfy! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 4 servings.

Number Of Ingredients 22

Ingredients

1 broiler/fryer chicken, cut up (3 to 4 pounds)
3 tablespoons olive oil, divided
Salt and pepper to taste
1 pound potatoes (about 2 medium), peeled and cut into 1-inch cubes
3 medium carrots, cut into 1-inch pieces
8 fresh mushrooms, quartered
2 celery ribs, cut into 1-inch pieces
1 leek, cut into 1/2-inch slices
24 frozen pearl onions
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1/4 cup butter, cubed
6 tablespoons all-purpose flour
4 cups chicken broth
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg yolk
1/2 cup heavy whipping cream

Steps:

Preheat oven to 375°. Rub chicken with 1 tablespoon olive oil and season with salt and pepper to taste; transfer to a shallow roasting pan. In a large bowl, toss potatoes, carrots, mushrooms, celery, leek, onions and garlic with herbs and remaining oil; place around chicken., Bake, uncovered, 1 hour or until chicken juices run clear and vegetables are tender. Remove chicken from pan to cool. Remove vegetables with a slotted spoon to a large bowl; add peas and pimientos. Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat, reserving 2 tablespoons fat., Increase oven setting to 400°. In a large saucepan, melt butter with reserved fat over medium heat. Stir in flour until blended. Gradually whisk in broth and cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir into vegetables., Remove chicken from bones; discard skin and bones. Cut chicken into 3/4-in. pieces; stir into gravy mixture. Divide among four 12-oz. ovenproof bowls or place in a 2-qt. baking dish., Unfold puff pastry. Roll to 1/8-in. thickness; cut out four circles to fit ramekins. Place dough over chicken mixture, pressing to seal edges. In a small bowl, whisk egg yolk with cream; brush over pastry. Place potpies on a baking sheet. Bake 20-25 minutes or until lightly browned.

Nutrition Facts :

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