My leftover's pie (mini edition). Wondering what to do with all those Thanksgiving Day leftovers? We've got an easy recipe that can be adapted to use any leftovers you have from the big. These Mini Apple Pies are easy to make and filled with a simple homemade apple pie filling.

There's something about things that come in miniature that just makes them seem more precious, and mini pies definitely have that effect. Check our recipe and step by step directions for making these delicious mini pies using pie crust, pie filing and muffin tins - perfect for Thanksgiving! These mini apple pies have a buttery pastry crust enclosing a filling made with apples, brown sugar, cinnamon and a touch of vanilla. You can have My leftover's pie (mini edition) using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of My leftover's pie (mini edition)

You need of For the pastry.
It's 250 g of Flour type 2.
You need 1 tbsp of olive oil.
You need 1 tbsp of Vinegar.
You need 200 ml of water depends the flour.
Prepare of For the filling.
It's 80 g of spinach.
It's 1 of medium onion.
You need 40 g of minced meat or bacon.
Prepare 40 g of edam.
It's 1 tbsp of grated parmesan cheese.
You need 1 of egg for the surface of pie.
It's Pinch of salt.

Unlike full sized pies, where the filling bakes while the pie is in the oven, this filling needs to be prepared on the stove top because there isn't enough time for the apples. The Magic of Mini Pies: Sweet and Savory Miniature Pies and Tarts by Abigail Gehring Paperback The mini pies freeze really well and can be made with leftovers if you choose. Mini pies are nice when you do not want to eat the same pie day after day trying to finish off a full size pie. With mini pies, you can bake several kinds at the same time.

My leftover's pie (mini edition) step by step

For the filling: Shimmer the meat or bacon with onions for a minute in low fire. Put the spinach and add some salt. After getting bit soft add some water and let it cook for 15 minutes..
For the pastry: In a bowl put the flour, vinegar salt and slowly add water till the pastry is soft but easy to open..
Let the filling get cold. Separate the pastry in two balls. Form the 1st in a rectangular form..
Take a small tray and put the pastry in. Then add the filling. Cut the edam cheese in slices and put it above filling. Add also the parmesan across the little tray..
Make the second ball of pastry in another rectangular form too. Then cover the filling with the second pastry as a lid..
With a small brush pass the pastry with an egg wash. Bake in a preheated oven of 180 degrees for 20 minutes depends the oven. Enjoy!!!.

How about some blueberry, peach and apple at the same time. You can save these tiny pines in the refrigerator or freeze them for weeks. Nothing better than bumbleberry pie, using up any leftover frozen berries from last season. On my second batch, I tried sprinkling coarse white sparkling sugar atop the crust before baking. Mini versions of your favorite pie!