I got some deep porcelain soup spoons from the Asian Discount Restaurant Supply- I plan to make mini pot-pies in them for a heavy-aps cocktail party. They can each easily fit a TBS of pot pie filling. What do you think about:
- Crust composition (ready made pie crusts? ready made bisquits? Homemade simple crust of flour, baking soda, butter, water?)
- Bottom crust- yes or no?
- Baking time? If I do just a top crust, I'll bake until brown. If I do a bottom crust "sealed" kind of mini pie, how should I alter the cooking time?
Anyone else have tips on making these come out nicely?
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