Picture by whereismyspoon
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Prep Time20 Mins
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Cook Time30 Mins
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Serving12
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View400
These savory Mini Pies with Green Olives and Mushrooms are a delightful appetizer or snack that bursts with Mediterranean flavors. A flaky pastry crust envelops a filling of sautéed mushrooms, green olives, and aromatic herbs, making them the perfect finger food for any occasion.
Ingredients
For the Pie Crust:
For the Filling:
Nutrition
Per Serving:
- Daily Value*
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Calories: 170
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Total Fat: 11g17%
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Saturated Fat: 5g25%
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Trans Fat: 0g
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Cholesterol: 20mg7%
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Sodium: 280mg12%
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Total Carbohydrates: 15g5%
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Dietary Fiber: 1g4%
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Sugars: 0g
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Protein: 3g6%
Tips and Recommendations:
- For added flavor, consider using marinated green olives or stuffed olives, such as those filled with pimentos.
- You can customize the filling with other Mediterranean-inspired ingredients like sun-dried tomatoes, artichoke hearts, or roasted red peppers.
- To make these mini pies even more indulgent, sprinkle a little extra feta cheese on top just before serving.
- Serve these mini pies as an appetizer, snack, or as part of a Mediterranean-themed party spread.
FAQs
1. Can I use store-bought pie crusts instead of making the dough from scratch?
Yes, you can use store-bought pie crusts for convenience. Look for pre-made pie crusts in the refrigerated or frozen section of your grocery store.
2. Can I make these pies ahead of time and reheat them?
Yes, you can make the mini pies ahead of time and reheat them in the oven at a low temperature until warmed through. This makes them a convenient option for parties and gatherings.
Picture by whereismyspoon
Instructions
Prepare the Pie Crust:
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1. In a food processor, combine the all-purpose flour and salt. Pulse a few times to mix.
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2. Add the cold, cubed unsalted butter to the food processor. Pulse until the mixture resembles coarse crumbs.
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3. Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together. You may not need all the water.
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4. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Filling:
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1. In a skillet, heat olive oil over medium heat. Add the chopped onions and cook until they become translucent, about 2-3 minutes.
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2. Add the minced garlic and chopped mushrooms to the skillet. Sauté until the mushrooms release their moisture and turn golden brown, approximately 5-7 minutes.
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3. Stir in the chopped green olives, dried thyme, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat and let the filling cool slightly.
Assemble the Mini Pies:
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1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
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2. Roll out the chilled pie dough on a floured surface to about 1/8-inch thickness. Using a round cutter or a glass, cut out circles of dough to fit into the muffin tin cups.
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3. Gently press the dough circles into the muffin tin cups, creating mini pie crusts.
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4. Fill each pie crust with the mushroom and olive filling mixture, distributing it evenly among the cups.
Bake:
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1. Bake in the preheated oven for approximately 25-30 minutes or until the mini pies are golden brown and the filling is set.
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2. Remove the mini pies from the oven and let them cool for a few minutes in the muffin tin.
Serve:
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1. Carefully remove the mini pies from the muffin tin, garnish with crumbled feta cheese and fresh parsley if desired, and serve warm.