Fold the circle over and press the sides with a fork to seal. Place on a baking tray. Repeat with all the pastry circles.
Brush each hand pie generously with egg wash and sprinkle some salt and pepper over the top.
Pop into the oven to bake for 20-25 minutes.
Nutrition Information per Serving: Total calories 314g, protein 8g, total fat 20g, total carbohydrates 27g, cholesterol 32mg, sodium 487mg
Mushroom and Cauliflower Vegan Shepherd’s Pie
Vegan shepherd’s pie with a delicious savory mushroom filling topped with healthy and nutritious cauliflower mash.
Serves 4
1 hour
Ingredients:-
1½ pounds Cauliflower, cut into chunks
1 cup dried Mushrooms, soaked in boiling water and chopped
1 pound Mushrooms, diced
1 stalk Celery, diced
2 Carrots, diced
1 Onion, diced
3 cloves Garlic, finely chopped
1 cup Vegetable Stock
¼ cup Red Wine
3 tablespoons Nutritional Yeast
2 tablespoons Olive Oil
1 tablespoon Tomato Paste
1 tablespoon Thyme, chopped
1 tablespoon Dijon Mustard
2 teaspoons Thyme Leaves
1 teaspoon Salt
1/8 teaspoon ground Nutmeg
Directions:-
Pre-heat the oven to 400 degrees.
Bring a medium pot of water to a boil and add cauliflower chunks into the water to cook until tender. Sprinkle salt to season. Remove cauliflower chunks with a slotted spoon and place on a bowl. Set aside.
Heat up olive oil in a large skillet over medium heat. Add onion, carrots and celery, cooking until slightly caramelized.
Split up mushrooms into 6 portions and add mushrooms into the skillet one portion at a time.
Stir in soaked dried mushrooms, tomato paste and garlic.
Bring the heat up to medium high and pour in red wine to de-glaze the skillet, scrapping the bottom.
When the red wine has cooked to a point where it has almost completely evaporated, pour vegetable stock and the liquid that the dried mushrooms were soaked in.
Reduce the heat and let mixture simmer for 5-10 minutes to let the cooking liquid reduce. Take the skillet off the heat.
Add cauliflower chunks into a food processor together with 2 tablespoons olive oil, yeast, mustard, salt and thyme leaves. Blend until creamy and season with the appropriate amount of salt and pepper. Sprinkle nutmeg in as well and pulse a couple more times.
Divide and spoon mushroom mixture into 4 ramekins and spread the cauliflower mash over the top.
Pop ramekins into the oven and bake for 20 minutes.
Nutrition Information per Serving: Total calories 210g, protein 12g, total fat 8g, total carbohydrates 25.9g, cholesterol 0mg, sodium 751mg
Creamy Mushroom and Spinach Pie
Mouth-watering spinach and mushroom filling in flaky tasty puff pastry baked to perfection that you will fall in love with!
Serves 4
40 minutes
Ingredients:-
1 sheet Puff Pastry
1½ cups Baby Portobella Mushrooms
4 cups Baby Spinach
3 cloves Garlic, finely chopped
1 cup Cheddar, grated
2 tablespoons Butter
½ teaspoon Salt
½ teaspoon Black Pepper
1 Egg + 1 teaspoon Water, mixed together
Directions:-
Pre-heat the oven to 425 degrees.
Melt butter in a large skillet over medium heat. Cook mushrooms for about 5-7 minutes before adding garlic and cooking for another 2 minutes.
Stir in spinach and sprinkle salt and pepper to season the mixture. Stir well to combine.
Cook mixture for another 4 minutes before turning the heat off and let the mixture cool.
Roll puff pastry sheet out and spoon mushroom and spinach mixture into the center of the pastry, sprinkle cheddar cheese over the filling.
Fold the pastry in from the sides and press the edges down with a fork to seal the pie.
Place the prepared pie into a baking dish and brush the pastry generously with egg wash.
Pop pie into the oven to bake for 20-25 minutes.
Nutrition Information per Serving: Total calories 337g, protein 11.7g, total fat 23g, total carbohydrates 21g, cholesterol 21mg, sodium 630mg
Mushroom, Chestnut and Cranberry Tart
A gorgeous and absolutely delectable pie that you can serve up at family gatherings to whet everyone’s appetite!
Serves 8
2 hours 35 minutes
Ingredients:-
1 Pie Crust
1 cup Chestnut Mushrooms
1 cup Wild Mushrooms, cut into rounds
1½ cups Chestnuts, cut into halves
1 Onion, finely chopped
6 Carrots, grated
2 cloves Garlic, crushed
1 cup Cream Cheese
2 tablespoons dried Cranberries
3 tablespoons Garlic Oil
1 teaspoon dried Thyme
Directions:-
Pre-heat the oven to 350 degrees.
Roll out pie crust dough and transfer into a tart pan. Set aside.
Heat olive oil in a large skillet and add onions, cook for 5-6 minutes.
Throw in carrots, garlic, mushrooms and thyme, cook until tender, about 10 minutes.
Add cream cheese and chestnuts and stir all ingredients together to combine well and to facilitate in melting the cream cheese.
Taste and season the mixture with salt and pepper before transferring filling into the prepared crust.
Pop tart into the oven and bake for 35-40 minutes.
Nutrition Information per Serving: Total calories 730g, protein 13g, total fat 41g, total carbohydrates 102g, cholesterol 54mg, sodium 870mg
Mushroom, Spinach and Caramelized Garlic Pie
A beautiful pie that is worthy of a spot on the menu of a 5-star restaurant! Your guests will be impressed when you serve this delicious pie to them at your next dinner party.
Serves 8-10
1 hour 25 minutes
Ingredients:-
1 Pie Crust, blind baked
5 Eggs
1 cup Button Mushrooms, cut into slices
2 cups Cheddar Cheese, grated
2 cups Baby Spinach
¾ cup Crème Fraiche
¼ cup Heavy Cream
3 cloves Garlic
1 tablespoon Balsamic Vinegar
1 tablespoon Maple Syrup
1 teaspoon fresh Rosemary, chopped
1 teaspoon fresh Thyme, chopped
Directions:-
Pre-heat the oven to 350 degrees.
Bring a medium saucepan of water to the boil and add garlic cloves. Cook for about 3 minutes before removing with slotted spoon and onto a plate.
Drain the saucepan of the cooking liquid and wipe dry. Add 2 tablespoons olive oil and heat over medium high heat.
Add garlic cloves into the hot oil and cook for about 2 minutes to brown.
Pour 1 cup water together with balsamic vinegar into the saucepan and let mixture come to a boil.
Reduce heat and let mixture simmer for about 10-12 minutes.
Stir in maple syrup, rosemary, thyme and salt and pepper. Mix everything to combine thoroughly. Cook for about 5 minutes. You should have mixture that is of a syrup-like consistency. Turn off heat.
In a medium skillet, cook mushrooms for about 8-10 minutes. Set aside.
Sprinkle cheese over prebaked pie crust and layer with spinach and mushrooms.
In a medium mixing bowl, whisk together crème fraiche, cream and eggs, sprinkle salt and pepper to season.
Spoon this mixture over the spinach layer in the pie crust.
Place garlic and syrup over the crème fraiche mixture layer.
Pop pie into the oven to bake for 35-40 minutes.
Let pie cool before serv
ing.
Nutrition Information per Serving: Total calories 277g, protein 10.6g, total fat 17.9g, total carbohydrates 19.5g, cholesterol 113mg, sodium 321mg
Mushroom and Potato Pie
Replace a pie crust with mashed potatoes for a fun twist on a classic mushroom pie! It is so easy to make and maxed out on flavor!
Serves 6
1 hour 10 minutes
Ingredients:-
3 pounds Potatoes, roughly chopped
3 cups Mushrooms, cut into slices
10 stalks Spring Onions, chopped
3 Eggs
¾ cup Milk
1/8 teaspoon ground Nutmeg
½ teaspoon Salt
½ teaspoon Black Pepper
Directions:-
Pre-heat the oven to 400 degrees.
Bring a medium pot of water to a boil and add potatoes to cook until tender, about 20 minutes.
Remove potatoes and transfer into a large bowl. Using a potato masher, smash potatoes and add 2 tablespoons milk, 1 egg, salt and pepper. Combine everything thoroughly.
Spoon mashed potatoes into a pie plate. Set aside.
In a large skillet, heat up 2 tablespoons olive oil, add mushrooms and spring onions to cook for about 8-10 minutes.
Pour filling into the prepared pie plate over the potatoes.
Whisk together remaining milk, 2 eggs, nutmeg, salt and pepper in a medium bowl, pour mixture over the pie filling.
Pop pie into the oven to bake for 40 minutes.
Nutrition Information per Serving: Total calories 211g, protein 8.7g, total fat 3g, total carbohydrates 38.6g, cholesterol 34mg, sodium 255mg
SEAFOOD PIE RECIPES
Lobster Pot Pie
Gorgeous and absolutely scrumptious, these lobster pot pies are simply heavenly!
Serves 4
45 minutes
Ingredients:-
1 pack (14oz) Puff Pastry
1 pound raw Lobster Meat, cut into chunks
1 Yellow Onion, finely chopped
3 cloves Garlic, finely chopped
1¾ cups Heavy Cream
¼ cup Brandy
3 tablespoons unsalted Butter
2 tablespoon Flour
1/8 teaspoon fresh Nutmeg, grated
1 Egg
Salt and Pepper
Directions:-
Pre-heat the oven to 425 degrees.
In a large saucepan, add butter to melt. Throw in garlic and onion and cook for 5-7 minutes.
Pour in brandy and cook for another 2 minutes, until the amount of brandy has reduced.
Stir in flour, combining well with other ingredients, and cook for an additional 2 minutes.
Stir in cream and let mixture come to a boil, stirring, to let mixture thicken, cooking for about 4 minutes.
Add lobster, nutmeg, salt and pepper and mix thoroughly.
Cut pastry into 4 x 4½-inch circles.
Divide and spoon lobster mixture into 4 ramekins and top each with the cut pastry circles, pressing down the sides to seal.
Brush top of pastry generously with egg wash and pop into the oven to bake for 20-25 minutes.
Nutrition Information per Serving: Total calories 968g, protein 30.8g, total fat 66.9g, total carbohydrates 52.5g, cholesterol 260mg, sodium 881mg
Fisherman’s Pie
This delicious fisherman’s pie is low-carb and gluten-free so that everyone can enjoy its divine flavor!
Serves 4
20 minutes
Ingredients:-
1 cup White Fish, cut into chunks
½ cup Salmon, cut into chunks
12 Shrimps
4 cups cooked Cauliflower
1 strip Bacon
½ cup Onion, chopped
1 clove Garlic, finely chopped
1 cup Shrimp Stock
½ White Wine
¼ cup Heavy Cream
1 tablespoon fresh Parsley, chopped
¼ teaspoon Celery Salt
Salt and Pepper
Directions:-
Pre-heat the oven to 400 degrees.
Heat 2 tablespoons butter in a medium saucepan and cook onions on medium heat for about 5 minutes.
Add garlic and cook for another minute.
Pour in white wine and stock, cooking for another 5 minutes.
Stir in cream, bacon and celery salt and let mixture come to a simmer, cooking for 5 minutes. Taste and season mixture with appropriate amount of salt and pepper.
Add shrimps, salmon, white fish and parsley, stirring to combine well, and cook for another 3 minutes.
Pour mixture into a large casserole dish and prepare the cauliflower topping.
Blend cooked cauliflower with a hand mixer or blend in a food processor.
Season cauliflower with salt and pepper.
Spread the cauliflower mixture over the pie filling and pop pie into the oven to bake for 8-10 minutes.
Nutrition Information per Serving: Total calories 282g, protein 39g, total fat 7g, total carbohydrates 9g, cholesterol 199mg, sodium 351mg
Salmon and Herb Pie
Another delicious way to cook salmon! Tasty salmon pie infused with aromatic herbs is sure to satisfy even the pickiest of eaters.
Serves 8
30 minutes
Ingredients:-
2 Pie Crusts
1 pound Salmon, cut into cubes
8 cooked Potatoes, cut into slices
¼ cup Shiitake Mushrooms, chopped
1 cup Peas
1 cup Corn
1 Shallot, finely chopped
5 Green Onions, chopped
1 cup Cream Cheese
1 cup Greek Yogurt
2 Eggs, beaten
Juice of 1 Lemon
3 tablespoons Herbs de Provence
Salt and Pepper
Directions:-
Pre-heat the oven to 400 degrees.
Roll out 1 portion of pie crust and transfer onto a pie plate.
Layer the slices potatoes at the bottom of the pie crust.
Mix together all ingredients, except the salmon, together in a large bowl.
Pour mixture into the pie plate on top of the potatoes. Place salmon over the top of the creamy mixture followed by more of the creamy mixture.
Roll out the remaining pie crust and place over the pie filling.
Pop pie into the oven to bake for 40 minutes.
Let pie cool for at least 30 minutes before serving.
Nutrition Information per Serving: Total calories 635g, protein 25.9g, total fat 31g, total carbohydrates 64.6g, cholesterol 99mg, sodium 407mg
Louisiana Crab Quiche
Easy to make, beautiful and absolutely delicious! This Louisiana crab quiche is perfect for brunch or lunch, and great to pack in the lunchbox.
Serves 8
1 hour
Ingredients:-
1 Pie Crust
1 cup Crab Meat
1 cup Colby Jack Cheese, grated
½ cup Milk
½ cup Mayonnaise
4 Eggs
1/3 cup Green Onions, chopped
2 tablespoons Flour
Directions:-
Pre-heat the oven to 350 degrees.
Roll out pie crust dough and transfer onto a pie plate.
Mix together all ingredients in a mixing bowl and pour mixture into the prepared pie crust.
Pop pie into the oven to bake for 40-45 minutes.
Nutrition Information per Serving: Total calories 311g, protein 8g, total fat 19g, total carbohydrates 26g, cholesterol 101mg, sodium 426mg
Simple Tuna Pie
This simple pie comes together easily with ingredients easily found in the pantry and is low carb so you can enjoy it without any guilt!
Serves 8
1 hour 15 minutes
Ingredients:-
2 cans (5oz) Tuna in water
1 cup Sour Cream
1½ cups Cheddar, grated
¾ cup Almond Flour
¾ cup Coconut Flour
¼ cup Mayo
nnaise
½ cup canned Green Beans, chopped
1 stick Butter
3 Eggs
1 tablespoons dry minced Onion
1 teaspoon Paprika
1 teaspoon Salt
Directions:-
Pre-heat the oven to 350 degrees.
Mix together almond flour, coconut flour, 1 cup of cheese, salt and paprika in a mixing bowl.
Using a fork, press the butter into the mixture, reserving 1 cup of mixture and set aside.
Press the mixture into the bottom and slightly up the sides of a pie plate.
Place tuna and green beans onto the crust.
In a separate bowl, whisk eggs with an electric mixer until eggs are fluffy.
Add sour cream and remaining cheese, mayonnaise and dry onion. Combine well.
Spoon mixture into pie plate over the tuna and top with reserved crumbs topping.
Pop pie into the oven to bake for 35-40 minutes.
Let pie cool for 15 minutes before serving.
Nutrition Information per Serving: Total calories 378g, protein 19.5g, total fat 26g, total carbohydrates 16g, cholesterol 122mg, sodium 611mg
Shrimp Pot Pie
Make this mouth-watering shrimp pot pie your new favorite pie!
Serves 8
1 hour 15 minutes
Ingredients:-
2 Pie Crusts
2 cups cooked Shrimp
1 cup Baby Onions
1 cup Peas
1½ cups Mushrooms, cut into slices
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