Vegetable and Cheese Pies Piquant
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 egg, slightly beaten2 T milkPastry:2.5 cups all-purpose flour1 t sugar1 t salt113g unsalted butter or margarine, frozen1/2 c milkFilling:2/3 medium zucchini, finely chopped2/3 medium onion, finely chopped2 T minced parsley, preferably flat-leaf1 medium tomato, seeded, finely chopped2 T chopped green bell pepper3 T picante sauce (salsa)3 oz shredded cheddar cheese (by weight)dash salt
To Prepare Pasty:
In a food processor, process flour, sugar, and salt until blended. Cut butter or margarine into 1" chunks; add to flour mixture. Process just until butter or margarine has been broken into pea-sized bits. Then, with motor running, pour milk through feed tube, processing just until dough begins to come together. Place dough on a lightly floured surface; shape into 2 flat pieces. Wrap in plastic wrap; refrigerate until chilled, or up to 24 hours.
To Prepare Filling:
Place all filling ingredients in a 4-quart bowl; stir until combined. Set aside.
To Complete Pies:
Preheat oven to 375F (190C). Lightly grease 2 baking sheets. On a floured surface, roll out 1 pastry piece to a 1/16” thick circle. Using a 4” round cutter, cut 12 circles from dough. Place a tablespoon of chilled mixture in center of each circle. In a small bowl, beat egg and milk until blended. Using a pastry brush, paint a ½” border of egg mixture around edge of each circle; fold dough in half, encasing filling. Seal edge with tines of a fork. Turn pie over; seal edge on opposite side. Place pies on greased baking sheets. Repeat with remaining pastry piece, reserving dough scraps. Gather up dough scraps; gently press together. Roll out pastry; cut and fill as before.
Bake in preheated oven 15 minutes. Turn and bake until golden brown on both sides, about 10 minutes. Serve hot.
To freeze, cool completely on wire racks; place in plastic freezer bags. To serve, place frozen pies on lightly greased baking sheets; bake in preheated 350F (175C) oven until heated through, about 15 minutes.
Yield: about 15 pies.
Number of Servings: 15
Recipe submitted by SparkPeople user SOUTHERNMYST.
In a food processor, process flour, sugar, and salt until blended. Cut butter or margarine into 1" chunks; add to flour mixture. Process just until butter or margarine has been broken into pea-sized bits. Then, with motor running, pour milk through feed tube, processing just until dough begins to come together. Place dough on a lightly floured surface; shape into 2 flat pieces. Wrap in plastic wrap; refrigerate until chilled, or up to 24 hours.
To Prepare Filling:
Place all filling ingredients in a 4-quart bowl; stir until combined. Set aside.
To Complete Pies:
Preheat oven to 375F (190C). Lightly grease 2 baking sheets. On a floured surface, roll out 1 pastry piece to a 1/16” thick circle. Using a 4” round cutter, cut 12 circles from dough. Place a tablespoon of chilled mixture in center of each circle. In a small bowl, beat egg and milk until blended. Using a pastry brush, paint a ½” border of egg mixture around edge of each circle; fold dough in half, encasing filling. Seal edge with tines of a fork. Turn pie over; seal edge on opposite side. Place pies on greased baking sheets. Repeat with remaining pastry piece, reserving dough scraps. Gather up dough scraps; gently press together. Roll out pastry; cut and fill as before.
Bake in preheated oven 15 minutes. Turn and bake until golden brown on both sides, about 10 minutes. Serve hot.
To freeze, cool completely on wire racks; place in plastic freezer bags. To serve, place frozen pies on lightly greased baking sheets; bake in preheated 350F (175C) oven until heated through, about 15 minutes.
Yield: about 15 pies.
Number of Servings: 15
Recipe submitted by SparkPeople user SOUTHERNMYST.
Nutritional Info Amount Per Serving
- Calories: 178.3
- Total Fat: 9.4 g
- Cholesterol: 26.3 mg
- Sodium: 237.1 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 0.4 g
- Protein: 4.6 g
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