LITTLE ROCK — Why should pie be limited to dessert?
No reason at all, actually. Everything we love about pie - a moist and delicious interior, a flaky bronzed crust - can work as easily for savory dinners and lunches as it can for cherries, apples and blueberries.
Stroganoff Muffin Pies
1 tablespoon olive oil 1 small yellow onion, diced 4 ounces chopped
mushrooms 1 teaspoon salt
1
2 teaspoon ground black
pepper 1 teaspoon smoked paprika
2 ounces cream cheese, cut
into chunks 12 ounces ground beef,
cooked and drained 1 (14.1-ounce) package
refrigerated pie crust 1 egg, well beaten
Heat the oven to 400 degrees. Lightly coat a large 6-cup muffin tin with cooking spray.
In a large skillet on medium-high, heat the olive oil. Add the onion and saute for 3 minutes. Add the mushrooms, salt and pepper, then saute until well browned and soft, 6 to 8 minutes. Turn the heat off. Stir in paprika and cream cheese.
In a medium bowl, mix together the mushroom mixture and beef; set aside.
On a lightly floured surface, unroll one of the prepared pie crusts. Cut 6 circles from the crust. Each circle needs to be large enough to fit into the muffin cups, come up the sides and overhang the upper edge by about 1/2 inch. Fit one circle into each muffin cup.
Divide the meat filling between the cups, spooning it into each. From the second crust, cut out 6 smaller circles to fit on top of the muffin-pies. Crimp around the edges to seal each pie. Brush the tops of the pies with the beaten egg and cut a slit in the top crust to vent.
Bake for 15 to 20 minutes, or until golden brown. Pie can be served warm or cooled to room temperature. If the pies will be stored for more than 2 hours, they should be refrigerated.
Makes 6 servings.
Food, Pages 34 on 03/28/2012