This easy, hot hors d'oeuvre is sure to be a crowd pleaser.
All party guests love hot hors d’oeuvres. Passed on a tray, or included in a nice buffet spread, these tasty morsels are a treat. But making them can be time consuming. This recipe uses pre-made, roll-up pie crust, making the dough part a cinch. That they can be filled with just about anything in the refrigerator or pantry to make a delicious pocket means they couldn’t be easier.
This recipe is sure to be a return-to again and again for every party. Make a bunch ahead of time, freeze them, and then throw them in the oven for 15 minutes when company comes over, and in a snap, you have a quick and easy appetizer. Do the same for a tasty late night snack.
Ingredients
- 1 roll of Pillsbury roll-out pie crust
- 1 cup filling of your choice (see below)
- 1 egg, beaten slightly
- ½ cup toasted sesame seeds (optional)
Directions
- Preheat oven to 350
- Carefully roll out one sheet of the dough.
- With a lightly floured rolling pin, roll out dough until it’s about ¼ inch thick
- Dust the edge of a 2-inch round cutter and cut rounds from the dough. Discard remaining dough or use for another purpose.
- Using a pastry brush, lightly apply the beaten egg around the edge of each round
- Fill each round with about a half-teaspoon of meat, vegetables, and a sprinkling of cheese
- Close pastry around the filling and pinch edges together, making sure dough is completely sealed
- Brush tops with more beaten egg and sprinkle with toasted sesame seeds
- Bake until golden brown
- Serve immediately or cool on rack
- Little bowls filled with a selection of dipping sauces makes this treat even more fun
Delicious Filling Combinations
(For each combination, mix the ingredients all together, or layer inside the pastry rounds. Taste and season filling before adding to pastry.)
- Ham and cheddar, Swiss, or Monterey Jack, chopped onions lightly sautéed in olive oil
- Chopped mushrooms and onions sautéed in butter and a little cream
- Ground lamb seasoned with Moroccan spice blend and crumbled feta
- Roasted red peppers and feta
- Artichoke tapenade and shavings of Parmesan
- Chopped sun dried tomatoes and mozzarella
- Chopped cooked Italian meatballs, mozzarella, and Italian tomato sauce
- Roasted eggplant, feta, chopped sun dried tomatoes
- Smashed baked potato, chopped onion sautéed in olive oil, shredded cheddar cheese
- Crumbled bacon, bleu cheese
- Toasted and chopped walnuts, crumbled bleu cheese, honey
- Chopped cooked chicken, chopped scallion, a dash of soy sauce
- Ground pork, salsa, sour cream
- Refried beans, dash of hot sauce, con queso
- Scrambled egg, Gruyere, sour cream
- Crumbled bacon, chopped tomatoes, chopped scallions
- Sauteed spinach and chopped onion in olive oil, add a splash of lemon juice and crumbled feta
