Why settle for a piece when you can have the whole pie? Filled with fresh herbs and cheesy goodness, these savory mini pies are the perfect dish for any brunch gathering. Using store-bought pie dough keeps this recipe super simple to make, but feel free to use your favorite homemade pie dough if you prefer.
1 (14.1-oz.) pkg. refrigerated piecrusts
10 (3 1/2-in.) jar lids and rings (such as Ball or Mason)
3/4 cup ricotta cheese
1/2 cup creamy goat cheese (from 1 [4-oz.] pkg.)
2 large eggs
3 tablespoons heavy cream
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme
1/2 teaspoon lemon zest (from 1 lemon)
1/2 teaspoon table salt
1 garlic clove, grated
1/4 cup finely chopped fresh flat-leaf parsley, divided
How to Make It
Preheat oven to 375°F. Roll out 1 piecrust on a work surface into a 14-inch round. Using a 4 1/2-inch round cutter, cut 5 rounds from dough. Repeat procedure with second piecrust. Place jar rings on a baking sheet; place 1 lid inside each with rubber seal facing down. Lightly coat with cooking spray. Place 1 dough round in each prepared lid, pressing into bottoms and up sides of lids; gently flute tops of dough.
Process ricotta, goat cheese, eggs, and cream in a blender until smooth, about 30 seconds. Add chives, thyme, zest, salt, garlic, and 3 tablespoons of the parsley; process just until combined, about 10 seconds. Divide cheese mixture evenly among prepared lids. Bake in preheated oven until filling sets, about 25 minutes.
Transfer pies to a wire rack, and cool 20 minutes. Remove pies from jar lids. Sprinkle evenly with remaining 1 tablespoon parsley. Serve warm or at room temperature.
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