It has been a while since I last posted an impossibly easy mini-pie recipe.
No, I have not stopped making these quick and easy mini-pies. It’s just that there are so many recipes to try out and post, plus, I had been sort of obsessed with cake-baking for a while.
The other day I made some chicken empanadas. After having used up all my pastry, I still had some chicken and cream cheese mixture left. So I thought I would use them to make some mini-pies.
Yep, nothing goes to waste in my house.
For step-by-step instructions on how to make the filling, see here.
Once the filling was ready, I mixed together my home-made Bisquick mix, milk and eggs. You can also use store-bought Bisquick mix if you prefer.
I placed a scant tablespoonful of the batter in each hole of a 12-hole muffin pan which had been sprayed with vegetable oil.
Into each muffin hole, I added about two tablespoon of filling.
Onto this, I added about 1 to 2 tablespoons of shredded cheddar. (Be quite generous with the cheese.)
Finally I topped each hole with another tablespoonful of batter, and sprinkled some pepper.
These were baked for 30 minutes. Let the pies cool completely in the muffin pans before transferring onto a cooling rack, or into an air-tight container. The pies can be kept frozen for up to 3 months.Impossibly easy to make, impossibly quick to eat.
Why not try making some of these super delicious mini-pies this weekend?
- 3 cups (About 2 half breasts) chopped, cooked chicken
- 1 (8-ounce/ 225g) package shredded Colby and Monterey Jack cheese blend
- 4 ounces (112.5g) cream cheese, softened
- 1/4 cup chopped red bell pepper - I used one medium bell pepper
- 1 jalapeno, seeded and chopped - I omitted this
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup Bisquick mix
- 1/2 cup milk - this can be whole milk or low-fat milk
- 2 eggs
- 3 cups plain flour, sifted
- 1/2 tablespoons baking powder, sifted
- 56.7g cold butter or shortening - I used unsalted butter
- Combine all the ingredients in a bowl.
- Whisk Bisquick mix, milk and eggs in a bowl until combined.
- Place flour, baking powder and butter in a mixing bowl. Use a pastry cutter (or food processor) to cut in the cold butter until evenly incorporated. Keep in refrigerator for up to 4 months.