Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
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- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
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- Fluffy Biscuits (5 out of 5)
pies Recipes
(Chronologically Listed)
Spinach Pies
Mix the ingredients for the filling.
Now calm down.
These are really easy to make.
Put a couple of sheets of waxed paper on your counter.
Open the phyllo package and unwrap the dough.
Now you must work quickly as the dough will dry out in very little time.
Place a sheet of dough on the counter and quickly brush it with some of the melted butter.
Place another sheet on top of the first and brush it with a little more butter.
Place 2 tablespoons of filling at the narrow end of the dough and begin to roll it up in the dough.
Use wide rolls rather than narrow ones.
After two rolls, fold one side to the center.
Roll one more time and fold the other side to the center, thus giving you a neat package.
Continue rolling and place the package, seam side down, on an oiled baking sheet.
Brush the top with more butter and continue with the next one.
Bake at 400 degrees for 25 to 30 minutes or until the pies are a light golden brown.
Serve warm.
This recipe makes 8 to 10 pies.
Comments: this is a very famous dish in greece.
Spinach and dill, along with the cheese, make a supberb filling for the phyllo bundle.
The springfield union-news.
Spinach And Cheese Pies - Spanakopita
Cook the spinach until wilted, squeeze dry, and chop.
Warm the oil in a medium saute pan, and saute the green onions until soft, about 3 minutes.
Stir in the cooked spinach, nutmeg and salt and pepper and cook for 2 minutes.
Remove from the heat and drain off any excess liquid.
Add the cottage cheese, feta cheese and parsley, gently mashing it all together.
Adjust the seasonings if needed.
Preheat the oven to 350 degrees.
Cut the phyllo sheets lengthwise into 4 strips and stack the strips on top of each other.
Lightly brush the top strip with melted butter and carefully remove it from the pile, then lightly butter the second strip and place it on top of the first.
Place 2 tablespoons of the filling at the bottom end of the buttered strips.
Take the bottom right corner of both the strips between your thumb and finger and fold over to the left side to make a triangle.
Gently pull up the bottom left corner and fold up to make a second triangle continue folding until you reach the top.
Place them seam side down on the baking sheet.
Repeat with the remaining phyllo and filling.
Arrange them two inches apart on a lined baking sheet.
Brush the pastries with olive oil, bake for 15 minutes.
Serve warm or hot, garnished with the chopped tomato.
This recipe yields 10 to 12 triangles.
Spicy Meat Pies With Yogurt Sauce
In small bowl, combine all sauce ingredients.
Let stand while making meat pies.
Heat oven to 375 degrees.
In large skillet over medium heat, cook lamb and onion until meat is no longer pink and onion is tender, stirring occasionally; drain.
Add remaining filling ingredients; cook and stir for one minute.
Remove from heat.
Separate dough into 8 biscuits.
Press or roll each biscuit into 5 inch circle.
Place scant 1/4 cups filling in center of each biscuit.
Fold dough over filling to form half circle.
Press edges together, seal with fork.
Place on ungreased cookie sheet.
Sprinkle tops with sesame seeds; lightly press into biscuits.
Bake for 13 to 15 minutes or until golden brown.
Immediately remove from cookie sheet.
Serve hot meat pies with sauce.
1 cup sauce.
Southern Fried Chocolate Pies
* use peanut or safflower oil or solid vegetable shortening for frying.
For crust: sift flour and salt together; cut in the shortening with a pastry blender or 2 knifes, until mixture resembles coarse cornmeal.
Add ice water a little at a time while tossing with a fork, until dough holds together.
Do not get too moist.
Roll out dough to 1/8 inch thick.
Cut into circles about five inches in diameter.
Mix cocoa powder with the sugar.
Place 2-3 tablespoons of this mixture onto one half of the circle and place 3 very thin slices of cold margarine on top.
Fold opposite side over mixture and seal with a fork dipped in flour.
Pour oil to a depth of about 1/2 inch in a heavy skillet.
Heat over medium-high heat until very hot.
Place pies in a single layer in oil and fry, turning to brown each side.
An iron skillet works best.
Serve hot, warm, or cold.
Sfeeha (Baked Lamb Pies)
Make the dough in the following fashion: pour 1/4 cup of the lukewarm water into a small, shallow bowl and sprinkle it with the yeast and sugar.
Let the mixture rest for 2 or 3 minutes, then stir to dissolve the yeast completely.
Set the bowl in a warm, draft free place such as a turned off oven for about 5 minutes, or until the mixture almost doubles in volume.
In a deep mixing bowl, combine the flour and the 2 teaspoons of salt, make a well in the center and into it pour the yeast mixture, the 1/4 cup of olive oil, and 2 cups of the remaining lukewarm water.
Gently stir the center ingredients together with a large spoon, then slowly incorporate the flour and continue to beat until the ingredients are well combined.
Add up to 1/2 cup more lukewarm water, beating it in a tablespoon or so at a time, and using as much as necessary to form a dough that can be gathered into a compact ball.
If the dough is difficult to stir, work in the water with your fingers.
Place the dough on a lightly floured surface and knead it by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself.
Repeat for about 20 minutes, or until the dough is smooth and elastic.
Sprinkle it from time to time with a little flour to prevent it from sticking to the board.
Shape the dough into a ball and place it in a lightly oiled bowl.
Drape loosely with a kitchen towel and set aside in the warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in bulk.
Punch the dough down with a single blow of your fist and divide it into 16 equal pieces.
Roll each piece into a ball about 1 1/2 inches in diameter, cover the balls with a towel and let them rest for 30 minutes.
Filling: meanwhile, prepare the filling.
Drop the onions into a deep bowl and sprinkle them with 1 tablespoon of the salt, turning them about with a spoon to coat them evenly.
Let the onions rest at room temperature for at least 30 minutes, then squeeze them dry and return them to the bowl.
In a small skillet or saucepan, heat 1 tablespoon of olive oil until a light haze forms above it.
Add the pine nuts and, stirring constantly, brown them lightly.
Add them to the bowl of onions, along with the lamb, tomatoes, green pepper, parsley, lemon juice, vinegar, tomato paste, cayenne pepper, allspice, 2 teaspoons of salt and a liberal grinding of black pepper.
Knead the mixture vigorously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy.
Taste for seasoning.
Preheat the oven to 500 degrees f.
With a pastry brush, coat 3 large baking sheets or jelly roll pans with the remaining 3 tablespoons of oil.
On a lightly floured surface, roll each of the balls into a round about 4 inches in diameter and no more than 1/8 inch thick.
To make open face pies, spoon about 1/2 cup of the lamb filling mixture on the center of each round.
Then with a spatula or the back of the spoon, spread the filling to about 1/2 inch of the edge.
To make closed pies, spoon about 1/2 cup of the filling on the center of each round.
Pull up the edge from 3 equally distant points to make a roughly triangular shaped pie and pinch the dough securely together at the top.
With a metal spatula, arrange the pies on the baking sheets.
Bake in the lower third of the oven for 30 minutes, or until the pastry is lightly browned.
Serve hot, or at room temperature, accompanied, if you like, with yogurt.
Of 116.
Reduced-Fat Chicken Pies
Heat oven to 375.
Heat chicken, 1/2 cup milk, the sour cream and the soup to boiling.
Spoon into rectangular baking dish, 13×9x2 inches.
Beat remaining ingredients except chhese with a wire whisk about 1 minute or until almost smooth.
Pour evenly over hot chicken mixture.
Spinkle with cheese.
Bake uncovered 20 to 25 minutes or until top is set and soup mixture bubbles around edge.
Raspberry, Rhubarb And Pear Pies
Preheat oven to 425f.
Let refrigerated pie crusts stand at room temperature 15 to 20 minutes.
Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl.
Mix gently.
Unfold 2 pie crusts.
Press out fold lines.
Sprinkle each crust with 1 teaspoon flour; spread flour over.
Place each crust floured side down in separate 10-inch-diameter pie dishes oe 9-inch diameter deep-dish pie dishes.
Divide fruit filling between crusts.
Press out fold lines in remaining 2 crusts.
Arrange atop pies.
Fold edges of top crusts under bottom crusts.
Press edges together and crimp.
Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.
Brush pies with egg glaze.
Sprinkle with sugar.
Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour.
Cool pies completely.
Serve pies with vanilla ice cream.
Ranch Apple Fried Pies
Last month, regelin came across a stash of cookbooks a client was giving away, and as usual, picked out a few for my collection.
Any profit regelin makes from her discoveries goes to the animal shelter, so for a small donation, i acquired several volumes, including the “lbj barbecue cook book,” written by walter jetton, then caterer to the lbj ranch.
President johnson likes these and so does just about everybody.
It is the all-time favorite of all the desserts i have ever fixed.
Cover apples, orange and lemon with water and cook over the fire for about 15 minutes - until they are tender.
Remove from the heat and add the butter and sugar, mixing well.
Let the ranch apple mixture chill.
Now roll out your pastry and cut it in 4-inch circles.
Add 2 tablespoons of the apple mixture to each circle and fold it over.
Press the edges together and fry in deep fat until brown.
Quick Baked Or Fried Pies (Turnovers)
Stir oil into dry mix with fork until mixture is uniform in color and texture.
Stir in juice.
Let dough set 2 minutes.
Knead dough 12 to 15 times.
Roll dough out to 1/4 inch thickness.
Cut with biscuit cutter.
Roll biscuits out into larger, thin circles of dough.
Spoon 1-1/2 to 2-1/2 teaspoons of jam into the center of each circle, fold circle in half.
Press edges together.
Place pies on lightly oiled cookie sheet.
Brush tops lightly with oil.
Bake at 375 fahrenheit for 12-12 minutes or until done.
Reprinted by permission of arrowhead mills, inc.
Quick And Easy Meat Pies
Saute chuck, onions, celery, pecans and garlic in skillet over medium heat until beef is lightly brown.
Drain well.
Stir in spinach, lemon juice, and rind and cream cheese.
Salt and pepper to taste.
Set aside to cool for a few minutes.
To make pies, flatten each biscuit with palm of hand; place a heaping tablespoon of filling in center of each biscuit, fold over and seal edges with a fork.
Place on greased baking sheet and bake at 400 degrees for 12 to 15 minutes or until golden brown.
Serve immediately.
These can be made ahead, refrigerated, and taken on a picnic - they are as good as when hot.
Notes: from creative cooking with pecans.
Pork Pies (Pastel De Puerco)
Put the meat, eggs and mustard into a pot.
Add the chopped onion, garlic, vinegar, vegetables salt and pepper and mix everything well.
On an oven-safe plate, place the meat in a preheated oven.
Heat until the meat is well cooked.
Pizza Pot Pies
Heat oven to 375 deg.
Grease four 10- to 12-ounce casseroles.
Cook ground beef, onion and bell pepper in 10-inch skillet, stirring frequently, until beef is brown; drain.
Stir in pizza sauce and moshrooms.
Heat to boiling; reduce heat.
Simmer uncovered 5 minutes, stirring occasionally.
Spoon 1/2 of beef mixture into casseroles.
Sprinkle 1/4 cup mozzarella cheese on each.
Spoon remaining beef mixture over cheese.
Mix baking mix and boiling water; beat vigorously 20 seconds.
Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat.
Shape into ball; knead about 10 times or until smooth.
Divide dough into 4 balls.
Pat each ball into circle the size of diameter ofcasserole.
Cut out desired shapes from dough with small cookie cutters if desired.
Place each circle on beef mixture.
Sprinkle with parmesan cheese and ltalian seasoning.
Bake 15 to 20 minutes or until very light brown.
Pirates Pies
Filling: combine beef, garlic, onion, bell pepper, celery, green onion, salt, black pepper, and red pepper.
Cook until meat is thoroughly browned.
Add rice, stirring until well-mixed with beef.
Remove from heat, cool.
Drain off excess fat.
Add catsup and parsley.
Mix well.
Dough: sift flour; cut shortening into flour.
Mix egg and milk together.
Add to shortening/flour mixture.
Stir to form a dough.
Form dough into a ball.
Roll about 1/3 of the dough at a time on a lightly floured board.
Cut dough in 5 1/2 inch diameter circles or squares.
Place two heaping tablespoonsful of filling on dough.
Dampen edges of dough circles.
Fold over meat.
Crimp edges with a fork.
Prick with a fork at the top.
Deep fry at 350 degrees fahrenheit until golden brown.
Peppy Pizza Pies
Heat oven to 400~.
Lightly grease cookie sheet.
Seperate dough into 10 biscuits.
Press or roll each to 5″ circle forming 1/4 inch rim around outside edge.
Spread 2 tablespoons sauce just to edges of pizza; sprinkle each with small amount of oregano.
Top with pepperoni, ground beef and cheeses.
Bake at 400~ from 12-15 minutes until crust is golden brown and cheese is melted.
Remove from cookie sheet.
Refrigerate leftovers.
Peppy Mini Pizza Pies
Brown and drain ground beef.
Heat oven to 400~.
Lightly grease cookie sheet.
Separate dough into 10 biscuits.
Press or roll each to 5″ circle forming 1/4″ rim around outside edge.
Spread 2 tablespoons sauce just to edges of pizza; sprinkle each with small amount of oregno.
Top with pepperoni, ground beef and cheeses.
Bake at 400~ from 12-15 minutes until crust is golden brown and cheese is melted.
Remove from cookie sheet.
Refrigerate leftovers.
Pecan Tea Cakes (Miniature Pecan Pies)
For crust, in small mixing bowl beat butter and cream cheese with an electric mixer on medium speed until softened about 30 seconds.
Stir in the flour.
Cover and chill about 1 hour until dough is easy to handled.
Form the chilled dough into two balls, then divide each ball into 24 equal portions.
Roll each portion into a small ball.
Place each ball into a grease 1 3/4 inch mini muffin cup.
Press the dough evenly against the bottom and up the sides of the cup.
For filling, stir together egg, brown sugar, melted butter, vanilla, almond extract and pecans in a medium bowl.
Fill each dough-lined muffin cup with a scant tablespoon of filling.
Bake in a 375f oven for 15 to 18 minutes.
Or until filling is set.
Corporation, des moines, iowa.
Pecan Tassies Or Tea Pies
Soften cheese & butter & blend; stir in flour; chill dough 1 hour.
Shape dough into 1-inch balls & place in tiny, ungreased muffin tins.
Press dough against bottom & up sides of muffin cup.
For filling, beat egg, sugar, butter & vanilla until smooth.
Divide half the pecans among the muffin tins; pour in filling.
Top with remaining pecans.
Bake at 325 for 20-25 minutes or until filling is set.
Mrs cups R.
Dixie simmons.
Mrs cups L.
Kathy pullman.
From the
Peanut Butter Cream Cheese Pies
In large bowl beat peanut butter, cream cheese and margarine with electric mixer until blended.
Gradually add 1/2 cup sugar.
Beat about 1 minute, until soft and fluffy.
Beat in vanilla.
In another bowl, whip cream with 1 tablespoon sugar until soft peaks form when beaters lifted.
Fold into peanut butter mixture until thoroughly blended.
Pour into pie shells.
Frost pies with a half-inch of chocolate pudding.
Sprinkle chopped peanuts on top.
Cover with plastic wrap or with inverted pie crust covers.
Chill at least two hours.
Peach Cobbler (Southern Heritage Pies And Pastery Cookboo
Combine peaches and 1/2 cup sugar.
Let stand for 10 minutes.
Melt butter in a 8 x 12 x 2 inch baking dish.
Set aside.
Combine flour, 1 cup sugar, baking powder and salt in a medium bowl.
Add milk, mixing well.
Pour batter into prepared dish.
Do not stir.
Pour peach mixture over batter.
Bake at 375 deg.
For 50 minutes or until golden brown.
Serve warm with ice cream.
Oatmeal Whoopie Pies
Cream together brown sugar, margarine and eggs.
Add dry ingredients.
Drop by heaping teaspoons on greased cookie sheet.
Bake 350 degrees for 8 to 10 minutes.
Mix filling and fill center of whoopie pies.