[censored] Shells

"Chloe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi Foodies,

I've had the bright idea of making 3" [censored] as holiday gifts this year. (Yeah,
I know...too soon to be bringing this up.) Problem is, I'm not much of a pie
crust maker and the thought of rolling, cutting and crimping upwards of 120 of
those babies is simply inconceivable. Plus, they probably wouldn't look
gift-ready even if I did. Does anyone have a suggestion for a source that
would have reasonable in-bulk pricing for pre-made ones? Do party stores sell
them? Anyplace online? TIA.

1. No crimping use a [censored] pan.
2. The recipe below works - really works -
3. To move the dough - jsut roll it onto the rolling pin.
4. Practice makes perfect - what have you got to lose - a little butter and
some flour?

Oh yes and this is a great recipe.

Dimitri

BLUE CHEESE APPETIZER [censored]
A creamy rich blue cheese filling is baked in a flaky pastry [censored] and garnished
with roasted red peppers, pine nuts and parsley.
Preparation 30 min.
Baking 37 min.

Pastry Ingredients:
1 1/2 cups all-purpose flour
1/2 cup LAND O LAKES® Butter
5 to 6 tablespoons ice water

Filling Ingredients:
1 (8-ounce) package cream cheese, softened
1/3 cup crumbled blue cheese
1/4 cup LAND O LAKES® Heavy Whipping Cream
1 egg, slightly beaten
1/4 teaspoon coarsely ground pepper
1/3 cup chopped roasted red peppers
3 tablespoons lightly toasted pine nuts or your favorite chopped nuts
2 tablespoons chopped fresh parsley

Instructions:

Heat oven to 375°F. Place flour in large bowl; cut in butter until mixture
resembles coarse crumbs. Mix in water with fork until flour is just moistened.
Shape into a ball. Roll out pastry on lightly floured surface into 12-inch
circle.

Place into 9 or 10-inch [censored] pan with removable bottom or pie pan; press firmly
on bottom and up sides of pan. Cut away excess pastry; [censored] all over with fork.
Bake for 17 to 22 minutes or until very lightly browned.

Meanwhile, combine cream cheese and blue cheese in large bowl. Beat at medium
speed, scraping bowl often, until creamy. Continue beating, gradually adding
whipping cream, egg and ground pepper until blended. Spread into baked pastry.
Sprinkle with roasted red pepper, pine nuts and parsley.

Bake for 20 to 25 minutes or until filling is set. Let stand 20 minutes before
serving. Cut into wedges. Cover; store refrigerated.

Yield: 16 servings

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Chloe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi Foodies,

I've had the bright idea of making 3" [censored] as holiday gifts this
year. (Yeah, I know...too soon to be bringing this up.) Problem is,
I'm not much of a pie crust maker and the thought of rolling, cutting
and crimping upwards of 120 of those babies is simply inconceivable.
Plus, they probably wouldn't look gift-ready even if I did. Does
anyone have a suggestion for a source that would have reasonable
in-bulk pricing for pre-made ones? Do party stores sell them?
Anyplace online? TIA.

1. No crimping use a [censored] pan.
2. The recipe below works - really works -
3. To move the dough - jsut roll it onto the rolling pin.
4. Practice makes perfect - what have you got to lose - a little
butter and some flour?

Oh yes and this is a great recipe.

Dimitri

BLUE CHEESE APPETIZER [censored]
A creamy rich blue cheese filling is baked in a flaky pastry [censored] and
garnished with roasted red peppers, pine nuts and parsley.
Preparation 30 min.

Dimitri -- I am swooning! This looks awesome. I wonder if pulsing the
flour and butter in a food processor would make it a bit easier to
achieve the right size? I can remember getting impatient with the
cutting in process.

Chloe -- I don't know where to buy such a thing.

If rolling the dough is part of what irks you, try rolling it between
sheets of wax paper. Much easier, IMO. I have seen [censored]-sized graham
cracker crusts in the supermarket, but I guess if that's what you
wanted, that would be a heckuva lot easier than pie crust to do
yourself.

OTOH, is pie crust the same as [censored] crust? Aren't [censored] shells a bit
thicker than pie shells? I've made a few [censored] and thought they were
easier than pies for that reason. I think [censored] shells are a little
sturdier, less flakey, more forgiving (but I could be wrong, not having
baked many [censored]).

Here's a link to a recipe from epicurious.com for Easy [censored] Crust using
a food processor. I haven't tried it, but it looks easier than pie
crust:
http://www.epicurious.com/recipes/recipe_views/views/109282

Or -- just bake cookies or biscotti!!

Good luck,
Chris

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Chloe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi Foodies,

I've had the bright idea of making 3" [censored] as holiday gifts this year.
(Yeah, I know...too soon to be bringing this up.) Problem is, I'm not
much of a pie crust maker and the thought of rolling, cutting and
crimping upwards of 120 of those babies is simply inconceivable. Plus,
they probably wouldn't look gift-ready even if I did. Does anyone have a
suggestion for a source that would have reasonable in-bulk pricing for
pre-made ones? Do party stores sell them? Anyplace online? TIA.

1. No crimping use a [censored] pan.
2. The recipe below works - really works -
3. To move the dough - jsut roll it onto the rolling pin.
4. Practice makes perfect - what have you got to lose - a little butter
and some flour?

Oh yes and this is a great recipe.

<snip>

The recipe looks delicious and certainly if I were making just one or two
larger [censored] I'd be willing to give it a try. Maybe I created
misunderstanding with my use of the word "[censored]," but what I need to crank
out is 120 or so little teeny miniature pies, each with a conventional pie
crust. I'm guessing I could buy the foil pans to bake them in, but I'm sure
the cost of that many little metal [censored] pans would be prohibitive. As to
what I have to lose, time is pretty tight for me at that time of year. I'm
just looking for a different idea from the traditional Christmas cookies.

Chloe said:

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Chloe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi Foodies,

I've had the bright idea of making 3" [censored] as holiday gifts this year.
(Yeah, I know...too soon to be bringing this up.) Problem is, I'm not
much of a pie crust maker and the thought of rolling, cutting and
crimping upwards of 120 of those babies is simply inconceivable. Plus,
they probably wouldn't look gift-ready even if I did. Does anyone have a
suggestion for a source that would have reasonable in-bulk pricing for
pre-made ones? Do party stores sell them? Anyplace online? TIA.

1. No crimping use a [censored] pan.
2. The recipe below works - really works -
3. To move the dough - jsut roll it onto the rolling pin.
4. Practice makes perfect - what have you got to lose - a little butter
and some flour?

Oh yes and this is a great recipe.

<snip>

The recipe looks delicious and certainly if I were making just one or two
larger [censored] I'd be willing to give it a try. Maybe I created
misunderstanding with my use of the word "[censored]," but what I need to crank
out is 120 or so little teeny miniature pies, each with a conventional pie
crust. I'm guessing I could buy the foil pans to bake them in, but I'm sure
the cost of that many little metal [censored] pans would be prohibitive. As to
what I have to lose, time is pretty tight for me at that time of year. I'm
just looking for a different idea from the traditional Christmas cookies.

When I think [censored] I think of a miniature pie about 2 1/2 in diameter.
Is that what you are thinking or something more the size of a meat pie?
Either size foil pans should be available at dollar stores. Ours has
a nice selection of these types of pans. IIRC the smaller size comes in
a 12 pk for $1 so for 120 the cost wouldn't be prohibitive. Other ideas
besided cookies - mixes in jars anywhere from coffee, hot chocolate,
spices, soups or cookies. Fancy the jar up with a piece of cloth cut
with pinking sheers and tie with a ribbon. Either write or print off a
label in script. Just do a google. There are hundreds of these types
of mixes on the web.

"Chris" <[email hidden]> wrote in message
news:whqWe.5261$si2.969@trnddc06...

Quoted message said:

Dimitri -- I am swooning! This looks awesome. I wonder if pulsing the flour
and butter in a food processor would make it a bit easier to achieve the right
size? I can remember getting impatient with the cutting in process.

That's what I did - I just use almost frozen butter.

Quoted message said:

Chloe -- I don't know where to buy such a thing.

If rolling the dough is part of what irks you, try rolling it between sheets
of wax paper. Much easier, IMO. I have seen [censored]-sized graham cracker crusts
in the supermarket, but I guess if that's what you wanted, that would be a
heckuva lot easier than pie crust to do yourself.

OTOH, is pie crust the same as [censored] crust? Aren't [censored] shells a bit thicker
than pie shells? I've made a few [censored] and thought they were easier than
pies for that reason. I think [censored] shells are a little sturdier, less flakey,
more forgiving (but I could be wrong, not having baked many [censored]).

Not in Mw experaince - notice this crust us used immediately and IIRC it is much
"softer" and easier to work but because its softer it is a little more difficult
to transport onto the [censored] pan Hence the "wrap it on the roller". It was also
east to puch into the groves and I think it pulled away from the groves whne
cooked.

BTW - This recipe is in the RFC cookbook that's were I stole it from - I don't
remember who added it.

Dimitri

Chloe said:

Hi Foodies,

I've had the bright idea of making 3" [censored] as holiday gifts this year.
(Yeah, I know...too soon to be bringing this up.) Problem is, I'm not much
of a pie crust maker and the thought of rolling, cutting and crimping
upwards of 120 of those babies is simply inconceivable. Plus, they probably
wouldn't look gift-ready even if I did. Does anyone have a suggestion for a
source that would have reasonable in-bulk pricing for pre-made ones? Do
party stores sell them? Anyplace online? TIA.

Sam's Club has pre-formed [censored] shells in several sizes, at least the
last time I looked.

N.

"Chloe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Maybe I created misunderstanding with my use of the word "[censored]," but
what I need to crank out is 120 or so little teeny miniature pies,
each with a conventional pie crust. I'm guessing I could buy the foil
pans to bake them in, but I'm sure the cost of that many little metal
[censored] pans would be prohibitive. As to what I have to lose, time is
pretty tight for me at that time of year. I'm just looking for a
different idea from the traditional Christmas cookies.

Wow, thassalottatarts! I would love to hear more if you find a good
source for the shells. What will the filling(s) be? You know what's
going to happen, don't you...people will be charmed by your [censored], and
you'll have to make them every year...and the list will grow (not that
these are bad problems!).

A company called Maple Leaf makes Tenderflake Mini-[censored] Shells.

http://www.mapleleaf.com/ConsumerProducts/AllOtherBrands/OpenProd.aspx?ID=31

Don't know where they are (sounds like Canada?) or whether they can
ship, but such a thing exists, anyhow! Good luck!