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Choose one or several of the foods listed below or think of others to use as the "surprises" in these tasty small pies.
Yield: Makes 24-30.
- Pastry for 2-crust pie
- 4 eggs
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 3/4 cup grated Swiss cheese
- Scallops, shrimp, carrots, leeks, and/or mushrooms, cooked and sliced
Preheat oven to 375 degrees F. Prepare pastry dough, roll out into 1 large rectangle, and cut to fit greased individual tartlet molds or small muffin tins, approximately 2 inches across. Line each mold with pastry and set on a baking sheet. Beat together eggs, sour cream, and milk; add salt and pepper. Stir in 1/2 cup cheese. Spoon mixture into molds, filling each one 3/4 full. Add 1 slice of seafood or vegetable to each mold, as desired. Sprinkle remaining 1/4 cup cheese over each and bake for 30 minutes. Cool slightly and serve. (These can be baked ahead, cooled, and refrigerated; to reheat, bake at 350 degrees F for 10 to 15 minutes.)
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