MINI CARAMELIZED ONION POTATO CAKES
These fun little potato cakes make a cute addition to any dinner plate!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Place foil baking cup in each of 9 regular-size muffin cups.
- In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Stir in onion slices to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Sprinkle with salt. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onions are golden brown. Remove from skillet; cool slightly. Chop onions.
- Meanwhile, in 4-quart saucepan, heat water, milk and butter to boiling; remove from heat. Stir in potatoes until well blended, then whip with fork until smooth. Let stand about 1 minute or until liquid is absorbed. Stir in cheese and chopped thyme.
- Spoon about 3 tablespoons potato mixture in bottom of each muffin cup. Top each with about 1 tablespoon onion. Place remaining potato mixture in decorating bag fitted with #1A or desired tip. Pipe remaining potatoes on cupcakes.
- Bake 10 to 15 minutes or until tops are lightly browned. Garnish with thyme leaves. Let stand 5 minutes before serving.
Nutrition Facts : Calories 240, Carbohydrate 27 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 6 g, TransFat 0 g
MIXED MINI PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 12 mini pies
Number Of Ingredients 34
Steps:
- For the pie crusts: Preheat the oven to 425 degrees F. Coat a 12-cup muffin pan with baking spray.
- Unroll the pie crusts on a clean surface. Cut 6 circles from each crust (12 total) with a 3 1/2-inch plain-edged round cutter. Press a circle of dough into each of the 12 cups of the muffin pan, lightly pressing the dough up the sides (they will not reach the tops of the cups). These will be your pie crusts.
- Poke the bottom of 4 of the pie crusts with a fork and place cupcake liners into the poked crust cups only. Fill each liner with 2 tablespoons uncooked rice. Refrigerate the pan while you prepare the fillings.
- For the crumble topping: Mix together the flour, oats and brown sugar in a small bowl. Stir in the melted butter until well combined. Set aside until ready to use.
- For the fillings: Begin filling the dough cups. (The 4 cups with the cupcake liners filled with uncooked rice will remain that way during the bake and will be filled after the bake.) Mix together the cream cheese, powdered sugar, vanilla and salt in a small bowl until well combined. Divide the cream cheese mixture between 2 of the empty dough cups. Divide the cherry pie filling between 2 of the remaining empty dough cups. Divide the blueberry pie filling between 2 of the remaining empty dough cups. Divide the grape jam between the remaining 2 empty dough cups.
- Mix half of the crumble topping with the lemon zest in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the blueberry pie filling to make blueberry lemon crumble pies. Mix the remaining crumble topping with the crushed peanuts in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the grape jam.
- Bake the pies: Transfer the pan to the oven and bake until the crumbs on the 4 crumb-topped pies are golden, about 15 minutes. Allow to cool completely.
- Finish the pies: Remove the cupcake liners filled with rice from the 4 baked and unfilled crusts.
- For the strawberry cream pies: Toss the diced strawberries with the granulated sugar and a splash of vanilla in a small bowl. Divide the mixture between the 2 pies filled with the cream cheese mixture. Drizzle the pies with the caramel sauce.
- For the cherry pies: Divide the toasted almonds over the 2 pies filled with the cherry filling. Microwave the white chocolate and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies. Top the center of each pie with a bit of whipped cream.
- For the PB and J pies: Microwave the peanut butter and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies filled with the grape jam and peanut-crumble topping.
- For the lemon raspberry pies: Divide the lemon curd between 2 of the empty baked pie crusts. Top each pie with 3 raspberries. Dust each pie with a bit of powdered sugar and finish with a mint leaf.
- For the s'mores pies: Divide the hazelnut spread between the last 2 empty baked pie crusts. Mix the graham cracker crumbs and melted butter together in a small bowl. Sprinkle half of the mixture over each pie. Cut the marshmallow in half crosswise. Top each pie with one half of the marshmallow. Using a kitchen blowtorch (brulee torch), toast each piece of marshmallow to the desired level of toasted-ness.
- Transfer the pies to a cake stand or platter and enjoy!
BONNIE'S POTATO AND ONION PIE
This is a great side dish with tons of flavor, and easy to prepare. The smell is fantastic! (No crust to make) Great served with chicken on the spit and a tossed green salad. Sliced potatoes and onions cooked in sour cream and cheese of your choice. I hope you try this side dish! Enjoy!
Provided by BonniE !
Categories Potatoes
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Cook's Tip: A word about cheese. I use jack cheese, fontina, gruyere cheese, cheddar, but I like fontina and jack cheese the best. For the milk mixture, I use a combination of sour cream, heavy cream and 2% milk, which is what I had on hand. You can use all milk, or all cream, or mix it up. Use what you like. Experiment to your hearts content. This is a fun recipe for that!
- 2. Pre-heat the oven to 375 degrees. Spray a 10 inch glass pie dish with Pam.
- 3. Scatter 2 teaspoons of garlic on bottom of Pam sprayed pie dish. Put half of the sliced potatoes on top of the garlic, overlapping the slices. Add half of the onion slices. Add salt and pepper (go easy on the pepper) Sprinkle 1/3 cup of cheese (your choice) over the onions evenly. Repeat the layer of garlic, potatoes, onions, and salt, pepper. Add the milk mixture evenly over the top, and then add the remaining 2/3 cup of cheese of choice, plus, the 1/4 cup of parmesan cheese.
- 4. Cover the pie with foil and bake 30 minutes, uncover and bake 30 minutes more. You may want to do a low broil to brown the top. Cut into wedges to serve. Enjoy!
- 5. Cook's Note: I also have a Tater and Onion Pie with ham that is another variation of this recipe and it is posted.
MINI ONION BACON PIES RECIPE BY TASTY
Here's what you need: pie crust, onion, pumpkin, bacon, ground sage, oil, eggs, sour cream, milk, salt, pepper, egg
Provided by Eva Merz
Categories Appetizers
Yield 6 mini pies
Number Of Ingredients 12
Steps:
- Preheat oven to 325˚F (170˚C).
- Saute bacon in a medium-sized frying pan. Add squash and onion, until the onions are translucent and the squash golden brown. Season with sage, salt, and pepper. Set aside to cool.
- Roll out pie crust into an even thin layer. With a 6-inch (15 cm) diameter bowl, cut out 6 circles. Fill a 6-cup cupcake tin with the cutouts.
- Mix eggs, sour cream, and milk. Season with salt and pepper.
- Add the onion-pumpkin-bacon mixture into the cups.
- Carefully pour egg mixture into every cup. Decorate pies with leftover pie crust, if desired.
- Cover edges and decoration with egg wash.
- Bake for 40 minutes or until egg mixture is cooked through and crust is golden brown. (Cover top with aluminum foil for the last 10 minutes if decoration gets too dark.)
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 37 grams, Fat 32 grams, Fiber 4 grams, Protein 21 grams, Sugar 8 grams
BAKED POTATOES AND ONION PIE
Make and share this Baked Potatoes and Onion Pie recipe from Food.com.
Provided by keen5
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- In a buttered 13x9 inch baking dish, place 1/3 of the potatoes and 1/3 of the onions; sprinkle with salt and pepper and dot with 1/3 of the butter.
- Do this twice more.
- Cover and bake for 45 minutes or until tender.
- Uncover and bake until top is lightly browned.
- Remove from oven, let cool for 5 minutes.
- Loosen around edge and invert on a heat-proof platter.
- Sprinkle cheese and cayenne on top and return to oven to brown cheese.
Nutrition Facts : Calories 319.2, Fat 13.5, SaturatedFat 8.4, Cholesterol 36, Sodium 192, Carbohydrate 43.7, Fiber 5.5, Sugar 3.4, Protein 7.5
LOADED POTATO MINI HAND PIES
These mini hand pies are like a loaded baked potato encased in a buttery flaky crust! Great for snack time or a light lunch. Serve with additional sour cream for dipping, if desired.
Provided by Kim's Cooking Now
Categories Main Dish Recipes Savory Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Place bacon in a nonstick pan and cook over medium-high heat, stirring occasionally, until fat begins to render, about 3 minutes. Add green onions and cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
- Add potatoes to the same pan and stir to coat with bacon grease. Cook over medium-high heat for 4 minutes, stirring occasionally to keep them from sticking. Remove from heat and cover with a lid. Let cool.
- Stir bacon and green onions into the cooled potatoes; add Cheddar cheese and sour cream. Season with pepper.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unroll pie crusts on a flat work surface. Cut out 24 circles using a 3-inch biscuit cutter or glass. Place a spoonful of the potato filling in the center of 12 of the circles, keeping the filling away from the edge of the dough. Cover with remaining circles, pressing tops down lightly.
- Pick up a hand pie and pinch the edges together to seal. Return to the work surface and use a fork to crimp the edges together. Place on the prepared baking sheet. Repeat with the remaining pies.
- Brush beaten egg over the pies using a pastry brush.
- Bake in the preheated oven until golden brown, 18 to 20 minutes.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 17.9 g, Cholesterol 25.6 mg, Fat 14.2 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 4.6 g, Sodium 260.4 mg, Sugar 0.4 g
HOMITY PIE
Make a veggie showstopper in this homity pie - a creamy potato, onion and cheese pie, with the addition of leeks. Make it your own with more veg, if you like
Provided by Barney Desmazery
Categories Dinner
Time 1h55m
Number Of Ingredients 13
Steps:
- To make the pastry, tip both the flours, a pinch of salt and the cayenne, if using, into a large bowl. Mix, then rub in the butter using your fingertips until the mixture is crumbly. Mix in the egg and 1 tbsp cold water using a cutlery knife. Bring the pastry together into a ball, then cover and chill for 30 mins. Knead briefly until pliable, then roll out until it's large enough to line a 20cm deep pie dish. Line the dish, pushing the pastry into the edge, then trim. Chill until needed.
- Meanwhile, for the filling, heat the butter in a large saucepan until sizzling and cook the onions with some seasoning and the leeks and thyme, if using, for 12-15 mins until soft and sticky. Stir the potatoes into the onion mix, then reduce the heat, cover and cook for 10-15 mins, stirring occasionally, until the potatoes break down when pressed with a wooden spoon. Pour over the cream, stir for a minute, then turn off the heat and leave to cool a little.
- Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Stir half the cheddar and most of the spring onions through the potato and onion mix. Scatter half of the remaining cheddar over the base of the pastry case, then tip in the tip filling. Scatter with the rest of the cheese and spring onions. Bake on the hot baking tray for 40-45 mins until the pastry is deeply golden and the filling is bubbling. Remove from the oven and leave to rest for at least 10 mins. Serve hot, or leave to cool until just warm.
Nutrition Facts : Calories 407 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
DEEP-DISH CHEESE, ONION & POTATO PIE
Vegetarian comfort food for cold winter evenings - great for lunch the next day, too
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 2h10m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
- Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
- Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.
Nutrition Facts : Calories 820 calories, Fat 52 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.53 milligram of sodium
COUNTRY-STYLE POTATO & ONION PIE
Make and share this Country-Style Potato & Onion Pie recipe from Food.com.
Provided by keen5
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees Fahrenheit.
- In a 10" oven proof skillet, melt butter in oven.
- Add potatoes and onion.
- Bake, stirring once, for 15 to 20 minutes or until vegetables are tender crisp.
- Meanwhile, in a small bowl stir together cheese, parsley, milk, eggs, salt, and pepper.
- Pour over baked potatoes and onion.
- Arrange tomato slices over eggs.
- Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.
Nutrition Facts : Calories 359.7, Fat 24.1, SaturatedFat 12.1, Cholesterol 465.9, Sodium 540.8, Carbohydrate 13.5, Fiber 1.6, Sugar 3.5, Protein 22
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