Pastry is my arch-nemesis. It just never looks pretty when I roll it out. Don’t judge me.
I found a mini pie/tart dish online that makes 4 individually-sized pies (with a pastry cutter for both top and bottom crusts). It’s awesome. I tried it for the first time today with an adaptation of Vegetarian Times’ mushroom pie: recipe!
I adapted it – no onions in the house, so I omitted those and the garlic, and put a decent-sized slice of boursin on top of the filling instead. I also dropped the eggs to 2 whole and 2 whites, and used 1/2 cup milk. I forgot that the crust needs seasoning – definitely needs amping up with a little more salt than the recipe calls for before rolling out.
I made 4 mini pies. What to do with the other 3? Eat one for dinner. Easy. Now, my friend and I both like mushrooms. Neither of our husbands like them. So I texted her, and made her a bento for tomorrow too. Yay! Now there’s only one mini pie hiding from me in the fridge…
Tasty side dish offerings include the very last of the English cheddar I got at a US Costco (sadface mode :ON:, but at least we can eat the last few cubes together… she helped me eat some last time she came for dinner, so I know she’ll appreciate polishing it off with me!), orange pepper, celery, grape tomatoes, and being that it’s Friday tomorrow, vegetarian marshmallow pie treats. Nom!