Our recipe
uses prepared pie crust so you don't have to work any harder than you would for a casserole, but you still get that buttery, flaky pastry shell.
Empanadas 2
packages prepared pie crusts (cut into 3» -4» rounds)(or puff pastry or refrigerator rolls rolled flat) 2 large eggs, fork beaten with a bit of tap water Spanish Smokey Paprika to garnish
Making Things Easier Working quickly enough to keep everything ice cold while walking back and forth to the refrigerator can be a challenge, which is
why preparing your pie crust on a refrigerated worktop with built in refrigerated storage is so much easier, especially when making more than one crust at a time.
Spread 2 tablespoons of dulce de leche on the bottom of the
pie prepared pie crust (fully cooled if homemade).
Pour the sweet potato filling into
the prepared pie crust.
Press cookie dough into
the prepared pie crust.
To begin,
prepare your pie crust.
I mix frozen berries with sugar and corn starch and add it to
the prepared pie crust.
Pour the filling into
the prepared pie crust, cover, and refrigerate for at least 4 hours (overnight is best) so that the filling can set.
Ingredients - 2 tablespoons unsalted butter -8 oz of thick cut bacon cut into bite size pieces - 8 oz of sliced mushrooms - 2 shallots, thinly sliced - Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons of salt - pinch of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated -
prepared pie crust (or make this homemade recipe by All Recipes)
Pour coated pears into
the prepared pie crust, and drizzle approximately 2 - 3 tbl of the salted caramel on top.
Preheat oven to 450 ⁰ F. Using
a prepared pie crust, roll out flat and lay inside pie dish.
Toss cut up peaches with a couple tablespoons of the glaze and gently toss about to give them a light coating then pour just about all of the fruit into
prepared pie crust.
Pour the tofu mixture into
the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.
Here is my hurry - up version:
Prepare the pie crust and roll it out, placing the bottom crust in a 10» glass pie pan.
Pour filling into
the prepared pie crust, then arrange the pecan halves on top in concentric circles.
Spoon the chocolate mixture into
the prepared pie crust and spread with a spatula to create an even layer.
Prepare the pie crust: Mix the flour, sugar and salt in the bowl of a food processor and pulse to mix well.
Arrange zucchini mixture in bottom of
the prepared pie crust.
Pour the filling into
the prepared pie crust.
Spoon the mixture into
the prepared pie crust.
Chewy pecans and crisp oats combine in the food processor with coconut oil and maple syrup for an easy - to -
prepare pie crust (no rolling necessary!)
Pour the mixture into
the prepared pie crust.
Spoon the lemon custard into
your prepared pie crust.
Spoon the chocolate custard into
your prepared pie crust.
Pour mixture into
the prepared pie crust and transfer to the oven to bake for 40 to 50 minutes, or until the center of the pie is just barely set.
Pour into
prepared pie crust.
To assemble the pie, pour the blueberry and cheese mixture into
the prepared pie crust.
Let cool for 10 minutes, whisk again until smooth, and then pour into
your prepared pie crust and level out the top.
Add the filling to
the prepared pie crust.
Best of all, it is really easy and quick to make using either prepared puff pastry, or
prepared pie crust.
Spoon into
prepared pie crust and refrigerate until firm.