Individual Sized Chicken Pot Pies - Mini Pie Revolution #3

The Mini Pie Revolution continues and this time it is all about mini-sized pot pies. As much as I love cake (and I do love cake) this is where pies can separate themselves from most other forms and you can make an entire meal of nothing but pie.

Since I love chicken pot pie so much, and always have the makings on hand, it was fun to try to make miniature ones. I used my usual recipe here for chicken pot pie and made a homemade crust for the pies. Although biscuit toppings for our savory mini-pies was allowed, and that is usually the topping I use, I thought it would be fun to try a pastry crust for once.

I used a jumbo muffin tin to make these, so they were the perfect size for individual servings. The directions for the crust and assembly of these mini pies is below. The crust recipe I used is my "go-to" recipe for pie crust, I ended up doubling the recipe shown below.

Basic Pie Crust
Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003)
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 4-inch cubes
3 Tbs. very cold water

1 egg, lightly beaten with 1 teaspoon water for egg wash

Directions:
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together. To make the dough in a stand mixer, fit the mixer with the paddle attachment, and stir together the flour, sugar and salt in the mixer bowl.

Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into a disk. (If you have doubled the recipe, you should divide the dough into two disks at this point, one slightly larger than the other. The larger of the two will be for the bottom crusts of the pies). (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin.

Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

For the bottom crusts, cut the dough into a circle large (or small) enough to fit into your muffin pan, all the way up the sides. Make sure to prick the dough all over with a fork in each cup. Bake the bottom crusts for 15 minutes, until puffed and lightly browning, in a 400 degree (F) oven.

Remove from the oven and fill with the chicken mixture, top each cup with another cut of dough round large enough to cover the entire topping. Cut vent holes into the top of each crust.

Brush lightly with egg wash. Bake in 400 degree (F) oven for 15 minutes, or until crust is lightly browned.

Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.

NOTE: I often end up with more filling than crusts to fill. Just put the extra into freezer bags or containers and freeze until the next time you are ready to make pot pies.

Mini Pie Revolution - Caramel Cashew Creme Brulee Tartletts

Viva la Revolucion! I was once again looking for inspiration on IMBB for things to make to keep myself busy with an adult activity during our enforced confinement this winter and stumbled upon this "Mini Pie Revolution" event. This time the theme was for sweet creations.

Now, I have to admit here, that though I love this event and it was fun to do, I actually like a really good cupcake. Notice, I do qualify that as a really good one. I hope that doesn't get me booted out of the revolution altogether because I also L-O-V-E tarts in any shape or size. The mini tart idea though I am loving, so here is my contribution to the fight.

Though these mini tarts didn't turn out as pretty as I wanted them to I don't mind the more rustic look here, especially since they were so delicious. I thought of the flavor combination because of a local restaurant here that serves frozen custard concoctions called "concrete." It is basically a super thick milkshake made with their frozen custard and whatever flavors you choose to mix in. Probably one of their most popular combinations, and my husband's favorite is the caramel cashew so these tarts were the birthday dessert for our little celebration for him this year (and don't I get extra credit for replacing cake with mini tarts for a birthday!).

So, here you have it. A cashew nut crust with a beautiful creamy caramel custard with a sugary bruleed top. It was like getting that bruleed flavor all the way down to a tender nutty crust. Yum!

Caramel Cashew Creme Brulee Tartletts

Makes 12 mini-tarts (using regular size muffin tin)

For the Crust:

(Adapted from Williams-Sonoma Pie & Tart Cookbook Basic Tart Dough Recipe)

1 large egg yolk

2 Tbsp very cold water

1 tsp vanilla extract

1 1/4 cups unbleached all-purpose flour

1/3 cup sugar

1/4 tsp salt

2 Tbsp ground roasted cashews

1/2 cup cold unsalted butter, cut into 1/4-inch cubes

In a small bowl, stir together the egg yolk, water, and vanilla. Set aside.

To make the dough in a stand mixer fitted with the paddle attachment, stir together the flour, sugar, salt and ground cashews in the mixer bowl. Add the butter and mix on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball, and roll into a cylinder 12-inches long. Cut into 12 1-inch pieces and place one piece each in the muffin tin. Press into bottom and up sides to create tart shell. Prick dough on bottom and sides a few times with fork.

Partially bake tart shells in 350 degree oven for 8 minutes or until mostly set. Remove from oven and allow to cool. Turn the oven down to 300 degrees.

For the Caramel Creme (Custard):

(Adapted from Martha Stewart Living Cookbook)

(Oven should be preheated at 300 degrees with a rack in the center of the oven)

2/3 cup sugar

3/4 cup heavy cream

3/4 cup milk

1 vanilla bean, split lengthwise and scraped

4 large egg yolks

1/8 tsp kosher salt

6 tsp sugar for brulee topping

Place 1/2 cup sugar in a medium saucepan set over medium heat. Cook, without stirring, until the sugar has caramelized and is golden brown, about 3 minutes, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallizing. Swirl the pan, dissolving the unmelted sugar; reduce heat to low.

Slowly whisk in the cream and milk. Scrape the vanilla seeds into the pan, and add the pod. Increase heat to medium high, cover, and bring to a boil; remove the pan from the heat.

In a bowl, whisk together the remaining sugar, the egg yolks, and salt; continue whisking until pale yellow in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly. Pour this new mixture through a fine sieve set over a large liquid measuring cup; discard vanilla pod. Use a spoon or small ladle to skim the top of liquid to remove all visible air bubbles.

Pour enough custard liquid into each cooled tart shell almost to the top of the shell but not overflowing. Cover the pan loosely with aluminum foil and place in the oven to bake for about 25 minutes or until set in the center and the custard is not longer liquidy.

Remove from oven and allow to cool on a rack or refrigerate until ready to brulee and serve.

When you are ready to serve place about 1/2 tsp of sugar on the top of each custard tartlett. Use a kitchen torch to brulee and melt the sugar into a crackly crust.