Recipe courtesy of Anne Burrell
Save Recipe Print
Mini Bacon and Mushroom Pies
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
35 pies
Level:
Easy
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
35 pies
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F

Cut the puff pastry sheets into 35 rounds, using a 2-inch fluted pastry cutter, and fill 2 small muffin tins with the rounds. Top each muffin tin with a second muffin tin to secure the puff pastry and form pie shells.

Bake until the pie shells are golden brown and cooked through, 15 to 17 minutes. Let cool.

Meanwhile, coat a large saute pan with olive oil over medium heat and cook the bacon until brown and crispy and the fat has rendered out. Transfer to paper towels to drain.

Add the leeks into the pan, sprinkle with salt and sweat until wilted. Stir in the mushrooms, sprinkle with more salt and saute until soft. Carefully pour in the whiskey and cook until the pan is basically dry. Remove from the heat and stir in the creme fraiche, followed by the bacon.

Fill the pie shells, and serve garnished with chives.

My Private Notes

Add a Note
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

IDEAS YOU'LL LOVE

Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers

Recipe courtesy of Rachael Ray

Spaghetti Pie

Easy Salmon Pie

Recipe courtesy of Sunny Anderson

Elvis Moon Pie

Recipe courtesy of Eric Greenspan

Savory Noodle Pie

Recipe courtesy of Sandra Lee

Chicken Biscuit Pot Pie

Recipe courtesy of Food Network Kitchen

Bacon Lattice Breakfast Pie

Recipe courtesy of Food Network Kitchen

V-12 Vegetable Pot Pie

Recipe courtesy of Robert Irvine

Refrigerator Day Beef Pot Pie

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories