14
Crispy Tuna Casserole Pies
2 servings
INGREDIENTS
1 1/2 cups leftover mashed potatoes
1/2 cup canned French fried onion rings
1 can (5.5 oz size) tuna fish, drained
1 large egg
2 green onions, chopped
1 rib celery, chopped
2 tablespoons Parmesan cheese
Kosher salt and fresh papper, to taste
2 tablespoons bread crumbs, cracker crumbs or panko
METHOD
1
Preheat pie maker until ready light comes on.
2
Combine all but breadcrumbs in a bowl till thoroughly mixed.
3
Divide half of the breadcrumbs in bottoms of the wells.
4
Divide tuna mixture over the top of this.
5
Top with remaining crumbs.
6
Close pie maker and cook for 10 minutes or until well browned.
7
Carefully remove to a plate and cool for a few minutes before
serving.
Tip:
You can substitute the tuna for ham, leftover cooked ground beef,
turkey, tofu or more vegetables. This is a great way to use up leftovers.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
13
Chicken Pot Pies
2 servings
INGREDIENTS
1 tablespoon unsalted butter
1 tablespoon all purpose flour
1/3 cup whole milk
Kosher salt and fresh pepper, to taste
1 teaspoon powdered chicken base
1/2 teaspoon yellow mustard
2 tablespoons yellow onion, chopped
1 small carrot, diced
1/4 cup frozen peas, thawed
1 small rib celery, diced
1 cup leftover rotisserie chicken, diced
2 circles prepared piecrust cut with large size cutter
2 circles prepared puff pastry (thawed) dough cut with smaller cutter
METHOD
1
In a small saucepan set over medium heat combine the butter and
flour.
2
Whisk until flour is incorporated then stir in the milk.
3
Whisk until smooth and bubbly.
4
Season with salt, pepper and chicken base and taste for seasoning.
5
Add remaining ingredients except for crusts and cook until bubbly.
6
Preheat pie maker until ready light comes on.
7
Carefully press larger piecrusts into wells.
8
Divide chicken mixture between wells.
9
Top with smaller puff pastry rounds.
10
Close lid and cook for 7-9 minutes or until well browned.
11
Carefully remove and cool for a few minutes before serving
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
HSN_PPB_BPM00020_HSN_PPB_BPM00020 10/6/11 11:27 PM Page 13