Best Mini Bacon And Mushroom Pies Recipes

MUSHROOM AND BACON MINI POCKET PIES

Steps:

• In 12-inch skillet, cook bacon over medium heat for 4 to 6 minutes until crisp; drain on paper towels. Cook mushrooms and onion in 2 tablespoons bacon drippings over medium heat, stirring occasionally, until tender. In small bowl, combine bacon, mushrooms and onion. Set aside.
• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In food processor with metal blade, place flour and cheese. Cover; process using quick on-and- off motions, until well mixed. Add butter; process until mixture looks like coarse crumbs. Add cream cheese and egg yolks, continue to process just until blended and dough begins to form a ball.
• On floured surface, knead dough 10 times. Roll dough until 1/4-inch thick. Cut into 16 rounds with floured 4- inch round cutter.
• Spoon about 1 tablespoon bacon mixture onto each round. Fold each in half; seal edges with fork tines. Place on cookie sheet. Brush each pocket with beaten egg; sprinkle with sesame seeds. Bake 15 to 20 minutes or until golden brown.

MINI BACON AND MUSHROOM PIES

Steps:

• Preheat the oven to 400 degrees F
• Cut the puff pastry sheets into 35 rounds, using a 2-inch fluted pastry cutter, and fill 2 small muffin tins with the rounds. Top each muffin tin with a second muffin tin to secure the puff pastry and form pie shells.
• Bake until the pie shells are golden brown and cooked through, 15 to 17 minutes. Let cool.
• Meanwhile, coat a large saute pan with olive oil over medium heat and 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 and saute until soft. Carefully pour in the whiskey and cook until the pan is basically dry. Remove from the heat and stir in the creme fraiche, followed by the bacon.
• Fill the pie shells, and serve garnished with chives.