GRANDS LITTLE FRUIT PIES
This was a Pillsbury Bake-Off 40(Hollywood, 2002)$10,000 winner for S.Lea Mead from San Mateo, Ca. A tasty fruit filled pie gets a tender streusel topping in these "small" but powerful tasting little pies.
Provided by Manami
Categories Tarts
Time 1h
Yield 16 individual pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine flour, brown sugar and cinnamon.
- With pastry blender or fork cut in butter or margarine until mixture coarse crumbs.
- Separate dough into 8 pieces; split each biscuit in half.
- With floured fingers, flatten each biscuit to form 4" round.
- Press each biscuit in ungresed 2-3/4 x 4 x 1-/4" muffin cup.
- Spoon 2 tablespoons pie filling into each biscuit-lined cup.
- Sprinkle each with 2 tablespoons flour mixture (cups will be full).
- Bake for 15-22 minutes or until golden brown.
- Cool 5 minutes.
- Remove from muffin cups; place on wire rack, cool for 10 minutes.
- In a small bowl, beat whipping cream until stiff peaks form.
- Top each serving with dollop of whiiping cream; sprinkle with cinnamon sugar.
- Store in refrigerator.
Nutrition Facts : Calories 268.9, Fat 13.1, SaturatedFat 7.5, Cholesterol 35.6, Sodium 272.8, Carbohydrate 36.2, Fiber 0.6, Sugar 11.8, Protein 2.9
GRANDS! MINI CHICKEN POT PIES
[DRAFT]
Provided by Food Network
Time 45m
Yield 8 Servings
Number Of Ingredients 4
Steps:
- 1. Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well. 2. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. 3. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
GRANDS!® MINI CHICKEN POT PIES
Make and share this Grands!® Mini Chicken Pot Pies recipe from Food.com.
Provided by Pillsbury
Categories Chicken
Time 42m
Yield 8 Pies, 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375°F In medium bowl, combine vegetables, chicken and soup; mix well.
- Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
- Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
- Substitution/Expert Tips: Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
- If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.
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