To make pie pastry, bring butter and water to boil in saucepan.
Put flour and salt in a basin, make a hole in the middle.
Pour boiling water and butter into hole.
Mix until cool enough to handle.
Form into a ball.
Turn on to a floured board, knead well, and pat into a flat shape.
Divide into six pieces, or two large pieces to roll out & cut circular pieces.
Mold pastry up in the sides of ring or pan to 3 inches high to make filling holder.
Roll out saved sections, cutting them into rounds to fit filling holders.
Roll pastry as thin as you want, lay onto a muffin ring or large muffin pan, cut excess pastry leaving enough to fold to center of ring or muffin pan.
Mix all filling ingredients together, divide into 6 or 8 portions and fill pastry.
Make a slit in center of each top to let steam out.
Brush tops with milk or beaten egg.
Bake at 250°F for 30 minutes on baking sheet
Raise oven to 350 F, bake another 15 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (261g)|
|Recipe Makes: 6|
|Calories from Fat: 225 (35%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 54.1mg||17 %|
|Sodium 738.2mg||25 %|
|Potassium 385.8mg||10 %|
|Total Carbohydrate 78g||23 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 74.2g|
|Protein 24.2g||35 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 644
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.