Pre-packaged biscuits form the crust for these miniature chicken and veggie pot pies.
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Showing posts with label Pies. Show all posts
Showing posts with label Pies. Show all posts
Mini Apple Pies
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5 Servings
Apples American
Bake Advance Snacks Desserts Apples American
2 medium les
1/4 cup ar
2 teaspoons all purpose ur
3/4 teaspoon namon ground
1 sheet pie crust refrigerated
Preheat oven to 425 degrees F. Peel, core and chop apples into 1/4 inch pieces. In medium bowl, combine apples, sugar, flour and cinnamon, tossing gently. Set aside. Open and unroll pie crust flat onto work surface. Using a 4 inch wide bowl or cup, cut out five circles, reserving scraps. Press each circle inside 5 spaces of muffin tin Evenly distribute apple mixture into each prepared muffin cup. Cut reserved dough scraps into strips 1/4 inch wide. Top each pie with strips. Fill remaining empty muffin cup 1/2 way with water. Bake until bubbling, about 18 minutes. Let pieces cool in muffin tin before removing Serve with favorite ice-cream
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5 Servings
Apples American
Bake Advance Snacks Desserts Apples American
2 medium les
1/4 cup ar
2 teaspoons all purpose ur
3/4 teaspoon namon ground
1 sheet pie crust refrigerated
Preheat oven to 425 degrees F. Peel, core and chop apples into 1/4 inch pieces. In medium bowl, combine apples, sugar, flour and cinnamon, tossing gently. Set aside. Open and unroll pie crust flat onto work surface. Using a 4 inch wide bowl or cup, cut out five circles, reserving scraps. Press each circle inside 5 spaces of muffin tin Evenly distribute apple mixture into each prepared muffin cup. Cut reserved dough scraps into strips 1/4 inch wide. Top each pie with strips. Fill remaining empty muffin cup 1/2 way with water. Bake until bubbling, about 18 minutes. Let pieces cool in muffin tin before removing Serve with favorite ice-cream
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Mediterranean Meat Pies
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8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
Mediterranean Meat Pies
Click here for a larger picture of Mediterranean Meat Pies
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
Mediterranean Meat Pies
Click here for a larger picture of Mediterranean Meat Pies
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
Mediterranean Meat Pies
Click here for a larger picture of Mediterranean Meat Pies
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
Mediterranean Meat Pies
Click here for a larger picture of Mediterranean Meat Pies
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
Mediterranean Meat Pies
Click here for a larger picture of Mediterranean Meat Pies
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
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Candies: Cow Pies
This chocolate confection is easily popped in the mouth and will melt away, leaving you with a chocolate memory that will need to be revived ...with another!
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