Jus-Rol Christmas Mini Pie Recipes

Jus-Rol Christmas Mini Pie Recipes

Jus-Rol have created a great selection of a-pie-tisers for you to try out when entertaining over the festive period, check them out!

Turkey, Sausage and Cranberry A-pie-tisers

Makes: 24

Ingredients:

1 Jus Rol™ Shortcrust ready rolled sheet – thawed if frozen

125g cooked turkey – diced quite small

225g good quality sausage meat (or sausages with the skin removed.)

Approx. 200g Cranberry Sauce – homemade or from a jar*

Zest from 1 orange for garnish – optional

Method:

Preheat oven to 200ºC (180ºC for fan assisted) Gas M.6. Have ready 2 x 12 hole mini muffin tins

1.            Unroll pastry sheet and using a 5.5cm/21Ž4” plain cutter cut out 24 discs and use them to line the muffin form

2.            Combine the sausage meat and diced turkey and divide between the pastry cases, pressing filling in firmly

3.            Bake for 10 – 12 minutes until pastry golden brown and the filling cooked

4.            For ease of removal, carefully take the pies out of the tin as soon as they come out of the oven, using a round ended knife to help

5.            Top each pie with a teaspoonful of cranberry sauce and garnish if desired a little orange zest, serve warm

Beef, Red Wine and Stilton A-pie-tisers

Makes: 15

Ingredients:

1 Jus Rol™ Shortcrust ready rolled sheet – thawed if frozen

1Ž2 small to medium onion – chopped

Scant tablespoon oil

200g good quality minced beef

75ml. red wine

Salt, black pepper and a few drops of Worcestershire sauce

1 tbsp tomato purée

40g Stilton cheese

1 tsp. wholegrain mustard

Beaten egg to glaze

Method:

1.            Make the filling by heating the oil in medium pan and gently sautéing the onion until tender. Add the beef and brown all over, stirring frequently, then add the wine and tomato puree and simmer, covered, for approx. 15 minutes until beef is cooked and the liquid is absorbed

2.            Season to taste with the Worcestershire sauce and salt and pepper. Allow the filling to cool, meanwhile preheat oven to 200ºC (180ºC for fan assisted) Gas M.6

3.            Unroll the pastry sheet and using a 5.5cm/ 21Ž4” cutter, cut out 15 discs and use to line 15 mini muffin moulds. Then using a 4.5cm/13Ž4” cutter cut out 15 discs for the lids from the remaining pastry

4.            Crumble the Stilton into the cooled meat filling and stir in along with the mustard, then divide the filling between the pastry cases, pressing down firmly. Brush the undersides of the lids with beaten egg and place one on top of each pi, again pressing down firmly around the edges to seal. Make a small hole in the centres of the lids to allow the steam to escape, brush tops with beaten egg and bake for 15 – 18 minutes until pastry golden brown

5.            Serve warm

Chicken, Leek and Mushroom No Dish A-pie-tisers

Makes: 28

Ingredients:

1 pack Jus Rol™ Shortcrust ready rolled sheets – thawed (or use 2 packs of the chilled sheets)

1 medium leek – halved lengthwise, washed and then chopped quite finely.

30g butter

120g skinless chicken breast fillet – cut into strips as for stir frying

2-3 baby button mushrooms – diced

50ml white wine

Seasonings

Few sprigs thyme

1-2 tbsp crème fraiche

Beaten egg to glaze

Method:

1.            Make the filling by melting the butter in a medium frying pan and sautéing the leeks until tender. Remove from the pan with a slotted spoon and set to one side, put chicken in the pan and cook, stirring frequently until sealed on all sides

2.            Add the wine to the pan with the mushrooms and thyme leaves, cook over a medium heat until liquid is well reduced, then return leeks to pan and again reduce most of the liquid. Remove from heat, season lightly and allow to cool

3.            Preheat oven to 200ºC (180ºC for fan assisted) Gas M.6.  Unroll the pastry sheets and using two cutters of 6.3cm/21Ž2” and 4.2cm/13Ž4” diameters cut out 28 discs with each

4.            Place the larger discs on two lined baking sheets. Once the filling is cooled, cut up the chicken pieces in it by snipping with scissors, then stir in the crème fraiche and place a teaspoonful on the centres of each of the larger discs. Brush edges with beaten egg

5.            Pop a small disc on the top of each filling mound, press lightly down then bring up the base pastry all round and pinch it together with the lid pastry. No filling should be showing. Make a couple of small holes in the centres of the lids, brush all pies with the beaten egg and bake for 12 – 15 minutes until golden brown, sprinkling with further thyme leaves as soon as they are removed from the oven if desired. Serve warm.

Have you tried these recipes? Let us know what you thought by commenting below or tweeting us @FemaleFirst_UK

 

Cara Mason @cara_mason


by for www.femalefirst.co.uk
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