An easy appetizer packed with bold flavor and creamy texture!
You can prepare in advance the pie dough, also prepare these snacks then freeze. When you want to use only be removed from the freeze and bake!
Always a hit at parties! Whip up a batch for your next event or for an easy lunch or light dinner dish.
Avocado with Cheese and Tomato Mini pie
YIELD: About 10 pies,
PREP TIME: 15 minutes
COOK TIME: 15 minutes
TOTAL TIME: about 45 minutes
- 2 pie dough sheet
- 1 ripe avocado, halved and mashed (approximately 1 tablespoon of avocado per mini pie)
- 1 tomato, diced (about 1/2 cup)
- 1 cup diced mozzarella cheese
- salt and pepper, sprinkled to taste
- 1 egg, beaten
- sesame seeds optional
- Preheat oven to 400F and prepare two baking sheets with either parchment paper, Silpat liners, or spray them well with cooking spray.
- Unroll pie dough
- Flour your countertop or working surface.
- With a cookie cutter (I use 3-inch diameter) cut circles and place aside, unite all leftover pie dough, knead and stretch with rolling pin and recut circles
- The number of circles must be even. about 20
- In 10 circles
Place a dollop of avocado, then mozzarella cheese, then tomato diced, season with salt and pepper.
- Use the remaining circles as the lids and place one lid over the filling mounds.
Seal the packages by pressing the edges, taking care to seal the edges well, pressing in repeatedly, so no filling escapes during baking.
In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages and drizzle with sesame seeds
- Bake for 15 to 20 minutes, or until desired browning and puffing has occurred. Watch them closely after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.
- Remove from the oven and serve. Pastries are best fresh, but extras will keep for up to 48 hours airtight in the refrigerator; reheat gently in micro before serving.