Ugh! The words from “The Chew” are still sitting in my head: cupcakes are out and hand pies are in! Could it be?! I am not a gal that loves change, but I found myself suddenly excited about pulling out that unopened Wilton mini hand press. Now, to decide what kind of a filling to make?
I love the Wilton Mini Pie Press! A fun must have!
When I make something new, my kitchen ends up a mess, and I am not alone on this! Sorry Martha Stewart, but I am sure even your beautiful country kitchen sees a mess or two. Anyone who tells you otherwise is probably not telling you the-rest-of-the-story!
Check out my kitchen…post pie makin’…
A quick survey of my fridge revealed leftover hash browns in need of being used up. I also found that I had some mushrooms, onion and spinach….hmmm. Now, for the sauce. I figured a simple white sauce would work well, so I decided on an olive oil/yogurt bechamel sauce. I was going for tasty here…at least, I was hoping so.
Here is how I put it all together:
Saute onion and bell pepper in olive oil for several minutes, until softened. Add potato and spinach, cooking until spinach has wilted, add minced garlic and cook another minute. Set aside in a bowl.
In the same saute pan, whisk the flour and oil over med-low heat for a minute, then add milk and yogurt. Whisk constantly allowing the mixture to come to a boil and thicken. It will look curdled but will smooth out a bit once it boils. Turn off the heat and stir in the cheese, salt and pepper. Combine with the veggie saute, just until veggie saute is covered with the sauce.
Roll out your pie crust on a lightly-dusted surface and gently use a rolling pin to shape square edges from your circle. Follow the instructions on your Wilton Mini Pie Press and cut 6 squares. You may need to roll out each square just a tad thinner to give you enough of an edge to fill in your press.
Shape a square inside your mini press (see photos in step by step: How to make veggie mini hand pies) and rub a bit of egg wash ( 1 egg yolk + 1 tablespoon milk or water mixed together) on the edges.
Add 2 tablespoons of the filling.
Take a second pie square and place over the top, pressing the edges of the two pie crust squares together. Now, fold your press together and apply pressure.
Gently shake your pie loose. Place on a cookie sheet and lightly brush the top with your egg wash and pierce a couple of times with a fork. Repeat the same until you have made all 6 hand pies. You will use both rolls of pre-frozen pie dough.