It’s only fair to share…Love this recipe…YES !! All you could do is love this recipe !! It is easy and so yumm.. The honey gives this chicken its sweetness and the sesame gives it a nutty texture. I make this often not just because it tastes great but also […]
It’s only fair to share… Are you having a party? Let this be your dessert. This Tropical jelly fruit cake looks so elegant and can really impress your guest with its beauty. My jelly fruit cake recipe has three layers, first being the transparent fruit layer, then a […]
These Spinach & mushroom mini pies are simply yum with a crusty outside and a flavorful inside. Spinach & mushroom is a classic combination and can never go wrong. The buttery pie crust goes so well with the creamy filling that you enjoy every bite to the fullest. I like serving these at Tea parties or just carry a few when I’m visiting friends or family. But the best time to have these is when they’re just out of the oven, SO SO YUMMM>>>
This recipe follows a creamy filling on the inside and the pie crust on the outside. I have already shared my pie crust recipe with you guys, it is just simple and to the point. If you’ve not tried it, here is the recipe: https://bakealish.com/spinach-mushroom-mini-pies/
For the filling: The filling is easy to make and tastes great. When I have some of the filling remaining with no pie dough left I just top it up on my bread or toast and that taste lovely. My filling recipe is simple and you can do changes to it as per your taste. Its creamy and goes well with the crusty pie dough.
- 300 grams, pie/tart dough (recipe link given above)
- 200 grams button mushrooms, chopped
- 1/2 a bunch of spinach leaves, chopped (about 20 to 25 leaves)
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 teaspoon garlic, finely chopped
- 1/4 teaspoon pepper powder
- salt, as per taste
- 1/4 teaspoon chili flakes
- 1 tablespoon cornflour
- 3 tablespoons garlic mayonnaise
- 100 grams mozzarella cheese, grated
- 1 egg (egg wash)
- In a non-stick pan on medium heat, add the oil & butter together.
- To this you add the chopped garlic and saute. Once done, increase the gas flame and add the mushrooms. Mushrooms leave out water due to which we increase the flame to dry the water. Cook for 2 mins and then add the spinach to the mushrooms. Saute for 2 mins.
- Add the pepper, salt and chili flakes to this mixture. Saute for another 2 mins.
- In a bowl, add 3 tablespoons of water to the cornflour and mix well.
- Add the cornflour slurry to the mushroom & spinach mixture and cook for 2 mins
- Once done, pour this mixture in a bowl and let cool
- Once cooled completely, add the mozzarella cheese and garlic mayonnaise to the mushroom & spinach mixture. Mix well. Cling wrap the mixture and refrigerate for an hour before using.
- On a surface dusted with flour, roll out the pie dough and cut circles using a round cutter of your choice (I used one inch and two inches round cutters)
- Now take one of the cut round dough piece and place some filling on it in the center making sure the edges are clean. Using a paint brush apply some water or milk all around the edges (sticking agent). Take another cut dough circle and put it on top the filling making sure your sealing the edges. While doing this make sure the filling is in the center and not spread all around. You want to seal the edges well and that is the reason we brushed the edges with the water or milk
- Using a fork, lightly press the edges to give an impression of the fork on the sides of the pie.This not only makes it look good but also seals up the edges well
- Place these mini pies on a baking tray lined with parchment paper.
- Beat an egg and brush it all over the top of the pies (for the golden brown color once baked)
- Once done, using a toothpick make one or two small holes in the center of each pie (score the pies using a toothpick). This will make sure there are no air bubbles
- Bake these at 180 degrees for 25 mins or until the base of each pie is light brown and top seems golden brown.
- You can even make the pies in advance and store them in the freezer for more than a month. Bake as required.
It’s only fair to share…What is your definition of a good pie/tart crust ?? The internet is flooded with pie crust recipes and you may seem confused to as to which one’s the best. a good pie crust needs to be crisp, flaky, buttery, not too thick and not too […]
It’s only fair to share…Welcome to my blog and today we creating a luxury cup of creamy french hot chocolate. The French hot chocolate is super creamy, rich and the perfect cup for every chocolate lover. I’m not a coffee or tea person but I’m in love with sitting […]
I’ve come across so many cupcake recipes which are good but do not please me completely. There are recipes which turn out so yum that in no time you see the tray empty. Some look great but do not taste great.
So I then began a journey searching for the right recipe which tasted great and also gave a good rise (not too much and not too less)
Have you come across recipes where you confused about how well the cupcake rises? The same batter yields flat cupcakes and some puffed up? Or the same batter gives you variations in the rising levels of each cupcake?
This can confuse the baker while adding the batter to each cupcake cover. I had so many trials till I discovered this is the recipe I’d like to share with all. It has no hassles when it comes to the rise on each cupcake, it is perfect with no flaws but just that perfect cupcake bump.
Batter: This cupcake batter is not to thin and not too thick. When your batter turns thin, it yields soft spongy cupcakes but not an even rise on every cupcake. If its too thick the cupcakes rise well but taste rubbery, sometimes turns out dry. This cupcake batter does not put you in a situation like these but is just the right consistency
Baking: It is essential you fill each cupcake cover a little more than half and not 3/4 of the cover. This will give you the perfect cupcake bump. Many bakers fill their cupcakes liners with batter halfway through or up to 3/4 of the liner. This recipe sticks on to filling the batter slightly more than halfway thru
Preheating your oven is very very essential for this one. I like to preheat my oven for at least 20 mins before baking these. Preheating makes sure that the oven is at the right temperature.
- 260 grams all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 200 grams brown powdered sugar
- 25 grams unsweetened cocoa powder
- 2 eggs
- 120 ml unflavored oil
- 120 ml full fat milk
- 2 teaspoon instant coffee powder
- 1/4 cup walnuts, chopped
- 1/4 cup chocolate chips
- In a bowl warm up the milk and add the coffee powder to it. Mix well and set aside
- In another bowl, add the all purpose flour, cocoa powder, baking powder and baking soda. Mix well.
- In another bowl, add the milk (milk & coffee mixture), oil,eggs and sugar. Using a beater, beat well.
- Add the liquid mixture to the dry ingredients and using the same beater combine all of it together. Once done, add the chocolate chips and chopped walnuts to the batter
- Set the cupcake liners in a cupcake tray and using an ice cream scooper or spoons, put the batter in each cupcake liner filling it a little more than half (not 3/4 of the cupcake liner)
- You can also sprinkle some chocolate chips and walnuts on the top of each cupcake
- Place the cupcakes in a preheated oven at 170 degrees C for 20 to 25 mins or until an inserted skewer comes out dry
- Once done, let cool for 5 mins and then eat all of it
- Once the batter is ready, do not keep it unbaked for a long period of time. Bake the cupcakes immediately.
It’s only fair to share…One of the most easy and quick bread recipes are here. The Irish soda bread is a no yeast bread as it contains baking soda as the leavening agent. This rustic bake is crisp on the outside and soft on the inside. Perfect when served with […]
It’s only fair to share…I’ve come across times when my dish turns out to be fab and sometimes the same one a big disaster. This is something that happened initially when I got into baking. I never knew what ingredients really meant or how to play with the oven […]