Piecemeal Pies Frozen Mushroom, Roasted Garlic, Spinach & Parmesan Pie
In loving homage to the English savory pie, Piecemeal pies are made with a classic recipe for Hot Water Crust Pastry. This is the traditional way English-style pies have been made for centuries, because it yields a tender crust that has the right structural integrity. This mushroom and roasted garlic pie is a rich and tasty treat. One 4"x2.5" inch pie, serves 1-2.
Crust: King Arthur flour, Cabot butter, VT eggs, kosher salt, soybean oil.
Filling: Button, crimini, shiitake and portobello mushrooms, spinach, onion, garlic, celery, potatoes, garlic, parmesan, sour cream, lemon zest, parsley, thyme, salt, nutmeg, black pepper.
Garnished with parmesan.
Size1 12 oz pie
Keep frozen until ready to enjoy.
Piecemeal Pies, White River Junction, VT
Place in the fridge the night before or leave out on the counter to thaw for an hour. Preheat oven to 350. Bake thawed pie on a tray for about 35 minutes, until the crust is golden brown and inside is hot.