CUPCAKE POT PIES RECIPES

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MINI LOBSTER POT PIES RECIPE | ALLRECIPES



Mini Lobster Pot Pies Recipe | Allrecipes image

Good things come in small packages! And while maybe not authentic because they're made with puff pastry instead of pie crust, these mini lobster pot pies are loaded with tons of lobster flavor, thanks to an easy homemade lobster broth. They make a perfect meal for two (think Valentine's Day!) when served with a Caesar salad.

Provided by Chef John

Categories     Pot Pie

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 2 6-ounce pot pies

Number Of Ingredients 17

1 (5 ounce) lobster tail
2 tablespoons butter, divided
1 tablespoon sherry
1 (8 ounce) bottle clam juice
¼ cup diced celery
¼ cup diced carrot
¼ teaspoon ground paprika
1 teaspoon tomato paste
kosher salt and freshly ground black pepper to taste
1 pinch ground cayenne pepper, or to taste
1 tablespoon all-purpose flour
⅓ cup cubed Yukon Gold potatoes
1 sheet frozen puff pastry
1 large egg, beaten
1 teaspoon freshly squeezed lemon juice
¼ cup heavy cream
1 tablespoon minced fresh tarragon

Steps:

  • Cut lobster shell down the middle, crack it open, and pull out the meat. Cut the shell into 1-inch pieces and set aside.
  • Cut the meat into ½-inch pieces, checking carefully and removing any veins or missed pieces of shell. Transfer the meat to a plate and keep in the refrigerator until needed.
  • Melt 1 tablespoon butter in a saucepan over medium heat. Add lobster shells and cook, stirring often, until they turn brick red, 3 to 4 minutes. Stir in sherry and clam juice and reduce heat to low. Simmer gently to steep lobster shells, 15 to 20 minutes; making sure the liquid does not reduce.
  • Remove from the heat and pour broth through a strainer to remove shells.
  • Rinse out the saucepan and add remaining 1 tablespoon butter. Place over medium heat to melt. Add carrots, celery, paprika, tomato paste, salt, pepper, and cayenne. Cook and stir until tomato paste is toasted and paprika is fragrant, about 2 minutes. Stir in flour and cook for 1 to 2 minutes. Stir in lobster broth and bring to a simmer.
  • Add potatoes and reduce heat to medium-low. Cook at a gentle simmer until potatoes are tender and liquid has reduced just slightly, 10 to 15 minutes.
  • While the potatoes are cooking, place puff pastry on a piece of parchment paper. Cut out two 3 ½-inch circles and cut an "x" in the center of each one. Brush tops with beaten egg. Transfer to a baking sheet and place in the refrigerator until needed.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
  • Add lemon juice, cream, and tarragon to the potatoes; stir to combine and return to a simmer over medium heat. Simmer until reduced and thickened a bit more, about 5 minutes. Taste and adjust salt if necessary.
  • Stir in reserved lobster meat and turn off the heat. Remove from the stove and evenly divide the mixture between two 6-ounce ramekins, stopping about ¼ inch from the top.
  • With the egg wash facing up, place puff pastry circles onto the ramekins, making sure the vents are cut all the way through.
  • Bake in the upper center of the preheated oven until bubbly and browned, about 20 minutes. Let rest for at least 5 minutes before serving.

Nutrition Facts : Calories 1025.3 calories, CarbohydrateContent 67.7 g, CholesterolContent 233.4 mg, FatContent 71.8 g, FiberContent 3.3 g, ProteinContent 27.7 g, SaturatedFatContent 26.7 g, SodiumContent 881.5 mg

MINI PIES IN A CUPCAKE TIN RECIPE - TABLESPOON.COM



Mini Pies in a Cupcake Tin Recipe - Tablespoon.com image

A fun way to make a mini version of your favorite pie!

Provided by Gimme Some Oven

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 3

2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
4 cups or 2 (21-ounce) cans pie filling, any variety
1 egg, whisked

Steps:

  • Preheat oven to 350°F. Grease 12 muffin cups with cooking spray.
  • Roll out a single pie crust onto a flat surface. Using a large cookie cutter or any circular lid, cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill all 12 muffin cups.
  • Fill each cup until nearly full, about 1/4 cup, with pie filling.
  • Use the remaining dough to create a top crust to cover each pie. To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then lace together to form a lattice. To make a standard crust, cut out a circle of dough just large enough to cover the top of the bottom crust. Cut a few small slits into the crust. Then using your fingers, gently press the top crust onto the bottom crust until they stick together and no gaps remain.
  • Use a pastry brush to brush the tops of each pie with the whisked egg. Then bake 30 to 40 minutes, or until the crust is lightly golden and the filling begins to bubble.
  • Remove from the oven and let cool for at least 15 minutes. Then very carefully with a knife, loosen the edges of each pie and gently lift out from the muffin tin. Serve immediately or cover and refrigerate.

Nutrition Facts : Calories 196.3 , CarbohydrateContent 29.9 g, CholesterolContent 22.2 mg, FiberContent 0.3 g, ProteinContent 0.7 g, SaturatedFatContent 3.5 g, ServingSize 1 Serving, SodiumContent 188.2 mg, SugarContent 0.0 g

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