Creamy Party Pie Recipes

Steps:

• Preheat the oven to 425 degrees F.
• For layer 1: In a large frying pan, pan-fry the red onions in the olive oil for about 2 minutes to soften. Stir in the lentils, tamari (or soy sauce), balsamic vinegar and paprika. Cook for a couple more minutes to infuse flavors. Tip onto a plate and set aside.
• For layer 3: Using the same pan, add the olive oil with the spinach and garlic, cook for about 1 minute, season with the lemon juice and a pinch of salt. Turn off the heat and set aside.
• For assembly: Unroll 1 sheet of the pie dough onto a baking sheet, leaving the dough's parchment paper underneath. Cut away a 1-inch strip from the short side of the pastry sheet to use to make decoration for the top. Do the same with the second sheet of pastry and set the strips to one side.
• Spoon the lentil mixture onto the first pastry sheet, leaving a 1-inch gap around the edge (for sealing later).
• Now drain the jarred red peppers and lay them across to form the second layer.
• Spoon the spinach layer on top of the roasted red peppers, and spread it out evenly.
• Lay the second pie dough sheet over the top.
• Crimp in the edges together all the way around to seal.
• Cut leaf shapes from the strips of pastry with a knife.
• Cut a 1-inch slit in the middle of the pie and arrange the pastry leaves around it.
• Brush with the plant-based milk.
• Bake for 30 to 35 minutes until the dough is crisp and golden brown.
• Serve hot from the oven or at room temperature.

Steps:

• For the oatmeal pies: Preheat the oven to 325 degrees F and line 2 sheet pans with silicone mats or parchment paper.
• Combine the oats, flour, salt and baking soda in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle, cream together the butter and brown sugar until creamy and light, 2 to 3 minutes. Add the egg, molasses and vanilla extract and whip together until fully combined, about 30 seconds. Add the dry ingredients and mix until just incorporated. Mix in the chocolate chips. Portion the dough into 16 balls that are about 3 heaping tablespoons each and space an inch apart on the sheet pans. Bake until the edges are golden but the centers are still soft and slightly underset, begin checking at 12 minutes. Allow to cool on the pans, about 15 minutes, then cool completely on a rack.
• For the filling: Cream together the cream cheese, butter and coconut oil in a stand mixer fitted with the paddle attachment until smooth and light, 30 seconds to 1 minute. Add the powdered sugar, salt and vanilla extract and whip until light and fluffy, 2 to 3 minutes.
• Place a heaping tablespoon-size blob of filling on the underside of a cookie, then sandwich with another. Eat immediately or refrigerate for 20 to 30 minutes for the filling to firm up. Keep in an airtight container in the fridge.

Steps:

• Heat 1 tbsp of the oil in a shallow, round flameproof casserole dish or ovenproof pan (ours was 23 cm) over a medium heat. Add the leeks and cook for 5 mins, stirring, until starting to soften. Add the kale or cabbage and cook for another 5 mins until wilted.
• Heat the oven to 200C/180C/gas 6. Tip in the butter beans, peas, stock, crème fraîche, pesto and the lemon juice and zest. Stir to combine, simmer for 3 mins and season well. Scrunch up the filo sheets and put them on top of the pie filling, brush over the remaining oil and sprinkle with nigella seeds, if using. Bake for 25-30 mins until golden brown.

Steps:

• Save out 1/4 cup of the Parmesan cheese and 1/4 cup shredded mozzarella cheese. Set aside.
• Mix together green onions, garlic,chopped parsley, 1/2 cup Parmesan cheese, ricotta cheese, egg, butter(if using), salt, Italian seasoning, and 3/4 cup mozzarella cheese.
• Mix cheese/egg mixture with cooked spaghetti and place on the bottom of a shallow casserole dish.
• In a bowl, mix spaghetti sauce with tomatoes. Pour over spaghetti mixture.
• Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese that was set aside.
• Bake about 30 minutes at 350 degrees. After pulling out of oven, garnish pie with chopped parsley. Serve and enjoy!
• Pie will feel firm to the touch. Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish lightly with cooking spray.
• Bring a large pot of salted water to a boil. Add chicken breasts and boil until no longer pink in the centers, about 20 minutes. Let cool enough to handle; shred with 2 forks.
• Mix condensed soups, cream cheese, and sour cream together in a large bowl.
• Mix mayonnaise and flour together in a separate bowl; add to cream of chicken mixture. Mix in shredded chicken thoroughly. Spread into the prepared baking dish.
• Bake in the preheated oven until golden, 30 to 40 minutes. Remove; leave the oven on.
• Place crackers and butter in a pan over low heat. Cook until golden, about 10 minutes. Place on top of chicken mixture and sprinkle with poppy seeds.
• Bake in the preheated oven until bubbly and browned, about 15 minutes.

Steps:

• Preheat oven to 350°F.
• Butter and flour a 9 1/2-inch springform baking pan.
• Combine the butter, sugar, and vanilla in a bowl. Cream together using an electric mixer until the mixture is light and fluffy.
• Beat the eggs in thoroughly one at a time.
• In a separate bowl, sift together the flour, baking powder, and salt. Combine with the first mixture and milk.
• Pour batter into the prepared pan. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a rack.
• The Custard:.
• Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.
• Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.
• Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.
• The Glaze:.
• In a double boiler, melt together the chocolate, water, butter, corn syrup, and salt, stirring until smooth. Remove top of double boiler from heat.
• Putting it Together:.
• Remove the cake from the pan and cut it in half horizontally with a long serrated knife.
• Place one half of the cake on a plate with the cut side facing up. Top with custard.
• Place the other half of the cake on top, with the cut side down.
• Coat the top of the cake with glaze allowing it to drip down the sides.

Steps:

• Prepare the gelatin according to package instructions. Stir in the drained pineapple. Allow to set until firm.
• When gelatin mixture is firm, fold in whipped topping and pour into graham cracker crust. Refrigerate overnight.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar, egg, half and half, flour, whipping cream, and butter or margarine in blender. Beat until thoroughly combined. Pour into pie shell and sprinkle with cinnamon.
• Bake in preheated oven for 60 to 70 minutes, until set in center.