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Bacon Mushroom Mini Pies

March 22, 2017 by Quinn Caudill 16 Comments

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When you need an elegant appetizer but short on time, make these savory, Bacon Mushroom Mini Pies. A fairly simple recipe which can be made ahead of time.When you need an elegant appetizer, but short on time, make these savory Bacon Mushroom Mini Pies. A fairly simple recipe which can be made ahead of time.

A while ago I posted my recipe for Mini Strawberry Pies. It has been one of my most successful post since I started dadwhats4dinner.com. In the post I mentioned my inspiration for the pie shells was a technique I used to make Bacon Mushroom Mini Pies for our monthly gourmet dinner group. Our theme for the past year has been celebrity chefs. This month was Anne Burrell from The Food Network. In her recipe she used mini muffin tins. I couldn’t get this to work and used regular sized muffin tins with great results.

This is a fairly simple recipe and could be made ahead of time. Make the crusts and filling and assemble just before ready to serve. Reheat for a few minutes in a 350°F just before serving if desired.

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When you need an elegant appetizer, but short on time, make these savory Bacon Mushroom Mini Pies. A fairly simple recipe which can be made ahead of time.

Directions:

Thaw puff pastry according to package directions. Preheat oven to 400° F. Unfold one pastry sheet on large cutting board or clean counter top. Press together any seams or broken areas.  (TIP: Keep second sheet in fridge until ready to use). Lightly grease a regular size muffin tin. Cut dough into eight circles using a 3 1/3 inch round cookie cutter.

You should get six out of the first cut. Piece together remaining dough and press together then cut remaining two rounds. Press the rounds into muffin tin. Lightly grease the bottom of a second muffin pan. Place the second muffin tin on top of pastry rounds to secure and form pie crusts. (Tip:You might need to weigh down the top muffin tin to keep the pastry from rising too much and retain the pie shell shape. I used ramekins).  

Repeat with remaining puff pastry sheet and bake for 16-18 minutes until golden browned and cooked through. Remove from oven and cool completely. Coat a large saute pan with olive oil over medium heat. 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 sauté until soft. About 10 minutes.  Carefully pour in the whiskey and cook until the pan is basically dry. Remove from heat and stir in the Greek yogurt, followed by the bacon. Fill the pre-cooked pie shells. Garnish with chives and serve.

Enjoy!

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When you need an elegant appetizer, but short on time, make these savory Bacon Mushroom Mini Pies. A fairly simple recipe which can be made ahead of time.
Print
Bacon Mushroom Mini Pies
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
When you need an elegant appetizer, but short on time, make these savory Bacon Mushroom Mini Pies. A fairly simple recipe which can be made ahead of time.
Course: Appetizer
Cuisine: American
Servings: 16
Author: Quinn Caudill
Ingredients
  • 1 package Pepperidge Farm® puff pastry, 2 sheets
  • 1 tbsp olive oil or cooking spray
  • 1 1/2 pounds sliced bacon, cut crosswise into 1/4-inch pieces
  • 2 leeks, white and light green parts only, halved lengthwise and cut into half-moons.
  • 1 1/2 pounds cremini or baby bella mushrooms, sliced
  • 1 1/2 pounds shiitake or mixed gourmet mushrooms, chopped
  • 1/2 cup whiskey, I used Canadian Club
  • 1 cup plain no-fat Greek yogurt
  • Chopped chives for garnish
Instructions
  1. Thaw puff pastry according to package directions. Preheat oven to 400° F.
  2. Unfold one pastry sheet on large cutting board or clean counter top. Press together any seams or broken areas. (TIP: Keep second sheet in fridge until ready to use).
  3. Lightly grease a regular size muffin tin. Cut dough into eight circles using a 3 1/3 inch round cookie cutter. You should get six out of the first cut. Piece together remaining dough and press together. Cut remaining two rounds.
  4. Press rounds into muffin tin. Lightly grease the bottom of a second muffin pan.
  5. Place second muffin tin on top of pastry rounds to secure and form pie crusts. (Tip:You might need to weigh down the top muffin tin to keep the pastry from rising too much and retain the pie shell shape. I used ramekins).
  6. Repeat with remaining puff pastry sheet
  7. Bake for 16-18 minutes until golden browned and cooked through. Remove from oven and cool completely.
  8. Coat a large saute pan with olive oil over medium heat.
  9. Cook the bacon until brown and crispy and the fat has rendered out.
  10. Transfer to paper towels to drain.
  11. Add the leeks into the pan, sprinkle with salt and sweat until wilted.
  12. Stir in the mushrooms, sprinkle with more salt
  13. Saute until soft. About 10 minutes
  14. Carefully pour in the whiskey and cook until the pan is basically dry.
  15. Remove from the heat and stir in the Greek yogurt, followed by the bacon.
  16. Fill the pre-cooked pie shells.
  17. Garnish with chives and serve.
  18. Enjoy!
Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2015

Recipe adapted from Anne Burrell

I will be bringing my Bacon Mushroom Mini Pies recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.

Bacon recipes you might like to try:

Bacon Blue Cheese Stuffed Celery

When you want a party side dish for your wings but plain celery and ranch won't do, these Bacon Blue Cheese Stuffed Celery is the way to go. Perfect side for Fire Grilled wings.

Green Chili Cornbread Salad

My Cornbread Salad is a loaded layered salad made with my awesome Green Chile Bacon Cornbread.

Grilled Bacon Wrapped Greek Pork Medallions

My Grilled Bacon Wrapped Greek Pork Medallions is your perfect meal for Father's Day.

Filed Under: Appetizers, Easy, recipe Tagged With: Appetizer, Bacon, Canadian Club, Kroger, Leeks, Mushrooms, Pepperidge Farm, Puff Pastry

About Quinn Caudill

"Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. He enjoys cooking for family and friends and being creative in the kitchen. He makes ordinary everyday food extraordinary. He lives just north of Cincinnati with his wife of 24 years, three kids and three cats. His kids have well-developed palates and his youngest daughter is now working with him on the blog creating recipes for her own page "Cooking with Ella". Follow him on: Facebook, Pinterest, Twitter or Instagram."

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Comments

  1. sizzlesue15 says

    June 8, 2015 at 8:25 pm

    They look great and just perfect for me at this time of year (winter where I live). Thanks for the recipe and sharing with us at #anythinggoes link up #8

    Reply
    • Quinn Caudill says

      June 8, 2015 at 11:21 pm

      Yes these are probably better suited for a winter dinner party. Glad I am going into summer.

      Reply
  2. Carlee Scharnhorst (@cookingwcarlee) says

    June 10, 2015 at 9:02 am

    These look delicious! I really need to be in a monthly gourmet dinner group, that sounds like so much fun!

    Reply
    • Quinn Caudill says

      June 10, 2015 at 10:51 am

      Thanks Carlee. We have gathering monthly for over 16 years. I need to work on it as another blog or write a monthly feature about themes and hosting a dinner group. God knows we have hundreds of ideas. Never enough time. Have a great day. :))

      Reply
  3. GFLife247 says

    June 12, 2015 at 8:10 am

    This looks delicious! It certainly makes a great comfort food. And, now I’m inspired to make some form of stuffed mushrooms (without the puff pastry of course). Happy FF and have a wonderful weekend! 😀

    Reply
    • Quinn Caudill says

      June 12, 2015 at 8:45 am

      This would make a great filling or topping. How about GF pasta. Happy FF! :))

      Reply
      • GFLife247 says

        June 12, 2015 at 8:57 am

        Ohhhh, I like that idea!

        Reply
        • Quinn Caudill says

          June 12, 2015 at 9:24 am

          Let me know how it turns out ☺

          Reply
  4. coconutcraze says

    June 12, 2015 at 10:33 am

    These pies look very attractive. I’m sure it will make a great appetizer! Like your presentation!

    Reply
    • Quinn Caudill says

      June 12, 2015 at 10:49 am

      Thank you. Yes they are a really good appetizer. I think the filling would also be good on pasta. Have a great weekend and Happy FF! :))

      Reply
  5. Sandy Sandmeyer says

    June 12, 2015 at 8:43 pm

    Those look great not only for dinner guests, but for a lazy, handheld dinner in front of the TV. Thanks for sharing your post at the #AnythingGoes Link Party.

    Reply
    • Quinn Caudill says

      June 12, 2015 at 9:36 pm

      Thanks Sandy. They are yummy. Filling could also be used as a sauce for pasta. Thanks for hosting.

      Reply
  6. Josette@thebrookcook says

    March 23, 2017 at 6:52 am

    Leeks, bacon & mushrooms are one of my absolute favorite food combinations for EVERYTHING. I haven’t used them in mini pies yet! They look delicious.

    Reply
  7. Laviza says

    March 26, 2017 at 2:32 pm

    its Looks very delicious.Thanks For Sharing.

    Reply
  8. goatsandgreens says

    April 1, 2017 at 9:41 am

    These look great. Either as an appetizer, or perhaps for breakfast? Thanks for sharing with Fiesta Friday’s Link Party!

    Reply

Trackbacks

  1. Mini Strawberry Pies | says:
    May 17, 2016 at 2:12 pm

    […]  I love making fresh strawberry desserts especially this time of year. Last week I posted Strawberry Sugar Muffins which is a twist on the traditional strawberry shortcake. The bonus was that it used the crock pot to make the strawberry sauce. My mini strawberry pies uses a technique I learned from Ann Burrell, Food Network, when I made my Bacon Mushroom Mini Pies.  […]

    Reply

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