Mini pies with different fillings
Original mini puff pastry pies with three different fillings, cheese and Béchamel sauce (1 — ham and mushrooms; 2 — turkey and pineapple; 3 — broccoli and tomatoes)
Ingredients
| puff pastry 900 g |
| egg 1 pc |
| vegetable oil 30 ml |
| salt to taste |
| wheat flour 1 tbsp. |
| FILLING #1: |
| ham 60 g |
| mushrooms 50 g |
| cream cheese 60 g |
| mozzarella 50 g |
| FILLING #2: |
| turkey fillet (boiled) 70 g |
| pineapples (canned) 70 g |
| mozzarella 50 g |
| Béchamel sauce 120 g |
| FILLING #3: |
| broccoli 70 g |
| tomatoes (without skin) 70 g |
| mozzarella 50 g |
| hard cheese 100 g |
| Béchamel sauce 120 g |
| BÉCHAMEL SAUCE: |
| butter 30 g |
| wheat flour 25 g |
| milk 300 ml |
| nutmeg 1/4 tsp. |
Instructions
Step 1
For the ham and mushroom filling, mix together the chopped ham, mushrooms, grated mozzarella, cream cheese and salt.
Step 2
Prepare the béchamel sauce. Fry the flour in the butter. Pour in the milk in a thin stream, stirring constantly. Add the nutmeg, stir, bring to the boil, remove from the stove.
Step 3
For the turkey stuffing, mix the chopped turkey fillets and pineapple, grated mozzarella, salt and Béchamel sauce.
Step 4
For the vegetable stuffing, boil the broccoli florets in salted water. Mix grated mozzarella, chopped tomato and broccoli, 100 g grated hard cheese, Béchamel sauce and salt.
Step 5
Roll out 500 g of dough, cut into 3 pieces. Grease the ice molds with vegetable oil, place the dough in them and fill with the fillings. Brush the edges with beaten egg. Cover with dough, roll with a rolling pin. Place in the freezer for 15 minutes.
Step 6
Then cut into cubes, transfer to a baking tray with parchment, grease with vegetable oil. Sprinkle with cheese, oregano, paprika and sesame seeds, if desired.
Step 7
Bake for 20-25 minutes at 180℃. Enjoy.
