A few weeks ago I posted my recipe for Mini Strawberry Pies. It has been my most succesful post since I started dadwhats4dinner.com. In the post I mentioned my inspiration, for the pie shells, was a technique I used to make Bacon Mushroom Mini Pies for our monthly gourmet dinner group. Our theme for the past year has been celebrity chefs. This month was Anne Burrell from The Food Network. In her recipe she used mini muffin tins. I could not get this to work and used regular sized muffin tins with great results.
This is a fairly simple recipe and could be made ahead of time. Make the crusts and filling and assemble just before ready to serve. Reheat for a few minutes in a 350°F just before serving if desired.
I will be starting a monthly series on how to host your own monthly gourmet dinner group soon.
Prep Time: 20 min. Cook Time: 40 min. Total Time: 1 hr.
- 1 package Pepperidge Farm® puff pastry (2 sheets) or use homemade (Recipe coming soon)
- 1 tbsp olive oil or cooking spray
- 1 1/2 pounds sliced bacon, cut crosswise into 1/4-inch pieces
- 2 leeks, white and light green parts only, halved lengthwise and cut into half-moons. (If you are unfamiliar with leeks check out my post Potato Leek Soup for a short tutorial.)
- 1 1/2 pounds cremini or baby bella mushrooms, sliced
- 1 1/2 pounds shiitake or mixed gourmet mushrooms,chopped
- 1/2 cup whiskey, I used Canadian Club
- 1 cup plain no-fat Greek yogurt
- Chopped chives, for garnish
- Thaw puff pastry according to package directions. Preheat oven to 400° F.
- Unfold one pastry sheet on large cutting board or clean counter top. Press together any seams or broken areas. (TIP: Keep second sheet in fridge until ready to use).
- Lightly grease a regular size muffin tin. Cut dough into eight circles using a 3 1/3 inch round cookie cutter. You should get six out of the first cut. Piece together remaining dough and press together. Cut remaining two rounds.
- Press rounds into muffin tin. Lightly grease the bottom of a second muffin pan.
- Place second muffin tin on top of pastry rounds to secure and form pie crusts. (Tip:You might need to weigh down the top muffin tin to keep the pastry from rising too much and retain the pie shell shape. I used ramekins).
- Repeat with remaining puff pastry sheet
- Bake for 16-18 minutes until golden browned and cooked through. Remove from oven and cool completely.
- Coat a large saute pan with olive oil over medium heat.
- Cook the bacon until brown and crispy and the fat has rendered out.
- Transfer to paper towels to drain.
- Add the leeks into the pan, sprinkle with salt and sweat until wilted.
- Stir in the mushrooms, sprinkle with more salt
- Saute until soft. About 10 minutes
- Carefully pour in the whiskey and cook until the pan is basically dry.
- Remove from the heat and stir in the Greek yogurt, followed by the bacon.
- Fill the pre-cooked pie shells.
- Garnish with chives and serve.
Recipe adapted from Anne Burrell