Mini Egg Pies Recipe By Tasty

MINI KEY LIME PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C).
• Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
• Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
• Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
• Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
• Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
• Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
• Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
• Top the mini pies with whipped cream.
• Enjoy!

MINI POT PIES RECIPE BY TASTY

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!

MINI EGG PIES RECIPE BY TASTY

Steps:

• Preheat oven to 220°C (430°F).
• Using a cup or mug with roughly the same diameter as the bottoms of your muffin tin, cut out 3 circles of puff pastry dough. Make sure you cut the circles out as closely as possible to save dough.
• With the remaining dough, cut out strips to wrap around the inside of the muffin tin cups. The strips should be about three centimeters (1 inch) wider than the depth of the muffin tin cups.
• Rub oil in the bottom of 3 to 4 cups in the center of your muffin tin. Place the puff pastry dough circles at the bottom of the cups, then wrap the dough strips along the walls of the cups.
• NOTE: The dough strips should come up a couple of centimeters (about an inch) taller than the wall of each muffin tin cup.
• Using your fingers, pinch and press the beginning and end of the strips together and then press the edges of the strips down near the edges of the circles to create one cohesive dough cup.
• Crack one egg into each dough cup and then season with a pinch of salt and pepper.
• Working carefully, pinch small sections of the tops of each dough wall together, crimping around the edge so that you bend the dough closer to the center and make five crimped crests on the top of each pie. You want to build a top to the pies but there will still be a circle in the middle with exposed egg.
• Place the muffin tin on a center rack in the oven and bake for 15-20 minutes, or until the puff pastry is golden brown and the egg looks set. Remove from muffin tin.
• Enjoy!

MINI SAUSAGE PIES

Steps:

• Preheat oven to 375°. On a lightly floured surface, unfold pastry sheets; roll each into a 16x12-in. rectangle. Using a floured cutter, cut twelve 4-in. circles from 1 sheet; press onto bottoms and up sides of ungreased muffin cups. Using a floured cutter, cut twelve 3-1/2-in. circles from remaining sheet., Mix sausage, green onions, apricots and spices lightly but thoroughly. Place 1/4 cup mixture into each pastry cup. Brush edges of smaller pastry circles with egg; place over pies, pressing edges to seal. Brush with egg. Cut slits in top., Bake until golden brown and a thermometer inserted in filling reads 160°, 30-35 minutes. Cool 5 minutes before removing from pan to a wire rack. Freeze option: Cool baked pies and freeze in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on a baking sheet in a preheated 350° oven until heated through, 14-17 minutes.

EASY FREEZER-PREP MINI QUICHES RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC), and lightly grease a 12-cup nonstick muffin tin.
• Cut the pie crusts into 12 circles, 4½ inches (12 cm) in diameter.
• Press pie crust circles into the muffin tin cups.
• Bake for 10 minutes.
• Mix the ingredients for the broccoli cheddar.
• Mix the ingredients for the onion and pepper.
• Mix the ingredients for the tomato and goat cheese.
• Pour each filling over their own row of 4 crusts.
• Bake for 20-30 minutes, or until filling is fully cooked and no longer runny.
• After removing from the oven, run a butter knife or thin spatula around each cup to prevent crust from sticking to the sides.
• Eat while still warm, or cool, then freeze in an airtight container for up to 1 month. To reheat, microwave for 60-90 seconds.
• Enjoy!