By Abigail R. Gehring
Irresistibly excellent pies which are simply the precise measurement!
Miniature pies are every little thing reliable approximately baking—fun to make, scrumptious to consume, quickly to organize, appealing to serve, and simply customizable! With a miniature pie maker or muffin tins, you can also make every one guest's favourite form of pie in exactly the perfect proportions very quickly. excellent for events, bed-and-breakfast hosts, or a person who has a hankering for pie yet doesn't are looking to spend hours within the kitchen, it's no ask yourself that mini pies and brownies are all of the rage.
From savory treats like Steak and Guinness Pies and Spinach Mushroom Quiches to candy favorites like Pecan Cranberry Pies and Chocolate Raspberry brownies, this booklet has anything for each pie lover.
Here’s a sampling of the greater than 50 recipes integrated:
• Apple Pies
• Chocolate Chip Cheesecakes
• Ginger Peach Pies
• Blackberry Malbec Pies
• Maple Walnut Pies
• Caramel Mousse Tarts
• Shepherd’s Pies
• highly spiced chook and Cheese Empanadas
• Cornish Pasties
• Banana Dulce de Leche Pies
• Blackberry Pies with Honey Lavender Cream
• Toffee Almond Tarts
• Strawberry-Rhubarb Pies
• Plum cakes with Citrus Cream
• Peanut Butter Chocolate Pies
60 colour images
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Extra info for The Magic of Mini Pies: Sweet and Savory Miniature Pies and Tarts
For the beef topping (enough for 2 flatbreads) 3½ oz ground beef 5 cherry tomatoes, chopped 3 sage leaves, finely chopped ½ red onion, peeled and finely chopped ½ tsp sea salt ½ tsp white pepper For the cheesy filling (enough for 2 flatbreads) 2 cloves of garlic, peeled 3 sprigs of lemon thyme one 4½-oz ball buffalo mozzarella cheese sea salt and freshly ground black pepper a handful of fresh arugula For the sweet topping (enough for 2 flatbreads) heaping 2 tbsp mascarpone cheese zest of 1 unwaxed lemon 1 tbsp maple syrup or runny honey 1 ripe peach or nectarine To make the beef topping: Mix together all the ingredients in a bowl and set aside until needed.
Repeat with the rest of the batter. Divide the socca among plates, adding a generous heap of ratatouille, followed by a drizzle of the anchovy sauce. Tip Be sure to get the pan nice and hot for the socca. Get ahead The socca and ratatouille can be cooled and kept wrapped in plastic wrap in the refrigerator for up to 2 days. Reheat in a 325°F oven for 20 minutes. 3 tbsp olive oil, plus more for frying 1 cup water 33 Starters Burnt leek parcels with romesco sauce Serves 4 Preparation time: 15 minutes Cooking time: 25 to 30 minutes Pass the parcel was one of my favorite party games as a kid.
To make the cheesy filling: Thinly slice the garlic, pick the leaves from the thyme, and tear the mozzarella roughly. Mix the garlic, thyme leaves, and mozzarella in a small bowl with some salt and black pepper. Set aside with the arugula. To make the sweet topping: Mix the mascarpone with the lemon zest and maple syrup in a small bowl. Cut the peach in half, remove the pit, and thinly slice. Set aside. To make the basic dough: Mix together the flour, baking powder, and salt in a large bowl. Make a well in the center and pour in the liquid ingredients.