Again, a question from a non-baker. Recipe: Mini Apple Pies

Hi woody. I'd try freezing 1/2 a batch, unbaked. My friend's mom makes a savory version w/

mushrooms and they go straight from the freezer to her oven. You may need to extend the baking time a bit.

As for will they last a few days? I'd say 1 day would be fine. More than that and the dough will start to be affected. Fine for eating alone, probably not fine for bragging rights. smileys/smile.gif

 
I looked but couldn't find the recipe. It's similar to this one: Mushroom Turnovers

They're made smaller than this recipe--3" around. She makes a large batch (maybe even doubles the recipe) and keeps a bag of frozen turnovers on hand all the time.

Ingredients
FOR THE RELLENO (filling)
1/2 stick unsalted butter
1 pound fresh, firm white mushrooms, wiped clean
with a damp cloth or paper towel and finely chopped
1/4 cup chopped scallions (white part and 1 inch of
the green)
1/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
2 tablespoons day-old bread crumbs
2 tablespoons finely chopped fresh parsley leaves or
dill
8 ounces cheddar cheese, shredded (My friend's mom uses a white cheese. Emmenthal?)

FOR THE DOUGH
2 packages Pepperidge Farm frozen puff pastry shells,
thawed
1 large egg lightly beaten with 1 tablespoon water

 
Thanks Traca, this looks good, I love mushrooms!

I'm making the Mini Apple Pies tonight. I will test with freezing before baking.

 
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