Monday, May 6, 2013

175 Best Mini Pie Recipes: Sweet to Savory

175 Best Mini Pie Recipes
Sweet to Savory
by Julie Anne Hession
Paperback, 248 pages

Mini Pies are the new Cupcakes! 

What can you make into a mini pie? What can't you make into a mini pie!

Julie gives an awesome array of sweet, savory, meaty, veggie, vegan, and even gluten-free pies! There is something for everyone in this book and you'll find yourself wanting to bake mini pies on a regular basis.

What's more fun than your own little pie full of goodness?

She shows you all sorts of types of dough to use and then a world of fillings. This is the year of the mini pie. There are hand pies, pie pops, pocket pies, tartlets, mini pot pies and mini galettes. Let's get baking!


Contents Include:
Introduction
Creating Perfect Mini Pies
Dough
Working with Dough
Fillings, Glazes and Toppings
The Top Ten Classics
Berry Yummy Pies
Apples, Pears and Stone Fruit
Citrus and Tropical Fruit Pies
Caramel and Custard-Filled Pies
Pies for Kids of All Ages
Crazy about Chocolate Mini Pies
Holiday Pies
Meat and Seafood Pies
Vegetarian Savories

Streusel-Topped Pineapple Rum Galettes + All-Butter Pies Dough, page 127
Warning: the Hawaiian-inspired flavor of these palm-sized free-form tarts may cause some people to do the hula! Featuring buttery macadamia nut streusel sitting atop juicy pineapple, brown sugar and rum, these will earn you the title “Big Kahuna of Pies.”

•    5-inch (12.5 cm) round cutter
•    2 baking sheets lined with parchment

3 tbsp    unsalted butter    45 mL
1⁄4 cup    packed light brown sugar    60 mL
2 tbsp    dark rum    30 mL
1⁄4 tsp    salt    1 mL
2 cups    drained fresh or canned pineapple pieces     500 mL
3 tbsp    all-purpose flour    45 mL
1    recipe All-Butter Pie Dough (see below)    1
1    large egg, mixed with 1 tbsp (15 mL) water    1
1    recipe Macadamia Nut Streusel Topping    (see below) 1

1.    In a medium saucepan over medium heat, melt butter. Add brown sugar, rum and salt. Bring to a simmer, stirring constantly, and cook for 1 minute. Remove from heat. Add pineapple and toss to coat. Mix in flour. Set aside to cool completely.
2.    On a lightly floured work surface, roll out dough to slightly thicker than 1⁄16 inch (2 mm). Using cutter, cut into rounds and place on prepared baking sheets, spacing apart. Reroll scraps as necessary.
3.    Brush edges of rounds with egg wash. Place 2 tbsp (30 mL) filling in center of each round. Fold edges over filling so they overlap slightly but center is still exposed. Press firmly to seal. Press about 11⁄2 tbsp (22 mL) streusel onto exposed center. Brush top of dough with egg wash.
4.    Place galettes in freezer for 30 minutes. Meanwhile, position oven racks in upper and lower thirds of oven and preheat oven to 375°F (190°C).
5.    Bake in preheated oven for 25 to 30 minutes, switching positions of baking sheets halfway through, until crust and streusel are golden brown and filling is bubbly. Let cool on baking sheets on wire racks for at least 10 minutes before serving.

Tips: When purchasing fresh pineapple, look for firm fruit with green leaves and a fresh scent. Using a sharp knife, trim the pineapple and remove the outer rind. Slice the fruit into 1⁄2-inch (1 cm) rings and remove the core from each ring. Discard cores, then chop the flesh into 1⁄2?inch (1 cm) pieces.
The pies can be fully assembled (Steps 1 through 3) and frozen for up to three days. Freeze for at least 30 minutes on trays, then place in a single layer in zip?top bags. Bake from frozen, as directed.

Makes 16 galettes

All-Butter Pie Dough
Makes about 13⁄4 lbs (875 g) dough
Enough for 12 to 24 pies, depending on size
•    Food processor

3 cups    all-purpose flour    750 mL
1 tbsp    granulated sugar    15 mL
1⁄2 tsp    salt    2 mL
9 oz    cold unsalted butter, cubed    275 g
3⁄4 cup    ice water    175 mL
2 tsp    cider vinegar    10 mL

1.     In food processor fitted with the metal blade, pulse flour, sugar and salt to combine.
2.    Scatter butter over flour mixture and pulse several times, until butter is the size of peas. Transfer to a bowl.
3.    In a small bowl, stir together ice water and vinegar.
4.    Add half of the water mixture to flour mixture, stirring with a fork to combine. Add more of the water mixture 1 tbsp (15 mL) at a time, just until dough begins to hold together in moist clumps (you might not need all the mixture).
5.    Shape dough into a ball, then transfer to a large piece of plastic wrap and flatten into a disk. Wrap tightly in plastic. Refrigerate for at least 1 hour.

Macadamia Nut Streusel Topping

2⁄3 cup    packed light brown sugar    150 mL
2⁄3 cup    all-purpose flour    150 mL
3⁄4 cup      chopped macadamia nuts     175 mL
1 tsp    ground cinnamon    5 mL
1⁄4 tsp    salt    1 mL
1⁄2 cup    cold unsalted butter, cubed    125 mL

1.    In a medium bowl, whisk together brown sugar, flour, almonds, cinnamon and salt. Using your fingers, rub in butter until clumps form.
2.    Use immediately or refrigerate, covered, for up to 1 week.


Excerpted from 175 Best Mini Pie Recipes by Julie Anne Hession © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.


Pork Empanadas with Salsa Verde + All-Butter Pie Dough, page 250
The word empanada comes from the Portuguese or Spanish word empanar, which means “to wrap in bread.” These petite pies are served either fried or baked, and they come packed with flavorful fillings both sweet and savory. This fried pork-filled version, served with a spicy tomatillo salsa verde for dipping, makes a great party appetizer.

•    Blender
•    5-inch (12.5 cm) round cutter
•    Candy/deep-fry thermometer
GF Friendly

Filling
1 tbsp    olive oil    15 mL
1⁄2    yellow onion, chopped    1⁄2
1⁄2    jalapeño pepper, seeded and chopped    1⁄2
1 tbsp    minced garlic    15 mL
1 tsp    ground cumin    5 mL
1 tsp    ground coriander    5 mL
1 tsp    smoked paprika    5 mL
1 lb    ground pork    500 g
1⁄4 cup    chopped fresh cilantro    60 mL
1⁄3 cup    golden raisins    75 mL
1⁄4 cup    chopped green olives    60 mL
    Salt and freshly ground black pepper

Salsa Verde
2 cups    chopped tomatillos (see Tips)    500 mL
1⁄2 cup    chopped white onion    125 mL
2 tsp    minced garlic    10 mL
1    serrano chile pepper, seeded and minced    1
1⁄4 cup    chopped fresh cilantro leaves    60 mL
2 tbsp    freshly squeezed lime juice    30 mL
1⁄2 tsp    salt    2 mL
2    recipes All-Butter Pie Dough (see below)    2
1    large egg, lightly beaten with 1 tbsp (15 mL) water    1
    Canola or safflower oil

1.    Filling: In a large skillet, heat oil over medium-high heat. Add onion and jalapeño pepper; sauté until softened, about 5 minutes. Add garlic, cumin, coriander and paprika; sauté for 1 minute.
2.    Add pork to skillet. Sauté, breaking up pork with a wooden spoon, until meat is cooked through, about 5 minutes. Stir in cilantro, raisins and olives. Season to taste with salt and pepper. Remove from heat and set aside to cool completely.
3.    Salsa Verde: In blender, purée tomatillos, onion, garlic, serrano pepper, cilantro, lime juice and salt. Transfer mixture to a medium saucepan. Cook over medium-low heat, stirring occasionally, until slightly thickened. Remove from heat and set aside to cool.
4.    On a lightly floured work surface, roll out dough to 1⁄8 inch (3 mm) thick. Using cutter, cut into rounds and place on baking sheets. Reroll scraps as necessary.
5.    Brush surfaces of rounds with egg wash. Place about 2 tbsp (30 mL) filling in center of each round; top with salsa verde. Fold rounds in half, enclosing filling. Pinch edges together to seal, and crimp with the tines of a fork.
6.    Place pies, on baking sheets, in freezer for 30 minutes.
7.    In a deep skillet or Dutch oven, heat 2 inches (5 cm) oil until deep-fry thermometer registers 360°F (185°C). Fry empanadas in batches, turning once, until golden brown, 3 to 4 minutes in total.
8.    Transfer empanadas to a wire rack lined with paper towels to cool slightly. Serve warm.

Tips: Smoked paprika is made from sweet red bell peppers that have been dried in the sun, then smoked over wood fires. It lends a vibrant, smoky flavor and bright color to dishes. Substitute regular sweet paprika if you cannot find the smoked variety.
When purchasing tomatillos, choose the smaller ones, which tend to be sweeter. Tomatillos should be firm and their skin free of blemishes. The husk should be light brown and fresh looking, not shriveled and dry.

Makes 32 empanadas

All-Butter Pie Dough
Makes about 13⁄4 lbs (875 g) dough
Enough for 12 to 24 pies, depending on size
•    Food processor

3 cups    all-purpose flour    750 mL
1 tbsp    granulated sugar    15 mL
1⁄2 tsp    salt    2 mL
9 oz    cold unsalted butter, cubed    275 g
3⁄4 cup    ice water    175 mL
2 tsp    cider vinegar    10 mL

1.     In food processor fitted with the metal blade, pulse flour, sugar and salt to combine.
2.    Scatter butter over flour mixture and pulse several times, until butter is the size of peas. Transfer to a bowl.
3.    In a small bowl, stir together ice water and vinegar.
4.    Add half of the water mixture to flour mixture, stirring with a fork to combine. Add more of the water mixture 1 tbsp (15 mL) at a time, just until dough begins to hold together in moist clumps (you might not need all the mixture).
5.    Shape dough into a ball, then transfer to a large piece of plastic wrap and flatten into a disk. Wrap tightly in plastic. Refrigerate for at least 1 hour.


Excerpted from 175 Best Mini Pie Recipes by Julie Anne Hession © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

About the Author

Julie Anne Hession is a self-taught cook and baker who prides herself on creations that are unique, yet approachable, using only the best ingredients in her divine made-from-scratch dishes. She is also a successful bakery owner, food writer, and competitive cook, having won national cooking contests including the grand prize in Food Network's Ultimate Recipe Showdown: Cakes.

Julie's blog, Peanut Butter and Julie, is a spectacular showcase of her culinary creativity, and Julie is honored to have her work featured in O, the Oprah Magazine, People, Better Homes and Gardens, Sunset, Family Circle, Hannaford Fresh, Desert Companion, Taste of Home, Country Woman, Relish, Every Day with Rachael Ray, and Food Network magazines.

When Julie gets a little time out of the kitchen or away from her writing desk, she loves running, hiking, yoga, and spending time with her husband and their two dogs. And, of course, she is always looking for new experiences to inspire fresh culinary ideas. Julie lives in Las Vegas.