About

A Simple Home Cook

Simple Food. Good Ideas. Great Fun.

Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

You are here: Home / Recipes / Sides / Vegetables / Tomato Mini Pies
post

Tomato Mini Pies

by

While I like the full-size, traditional tomato pies, I really liked the idea of individual pies for when there are too many or too few people for a 9-inch deep dish pie.

Inspired by the tomato pie at the Tomato Shed near Charleston, SC, I decided to use biscuit dough for the crust. I really like the biscuit dough crust.

tomato mini pies

You can make your own biscuit dough from scratch, or keep it simple by using biscuits from a can. Simply slice the dough in thirds or halves and use it to line a regular sized muffin tins. Then, bake it and remove any excess dough from the center before filling for the tomato pies.

 

Recipe: Tomato Mini Pies

Ingredients:

  • 8 count can of biscuit dough or batch of homemade biscuit dough
  • 2 (or more) tomatoes
  • dried basil
  • Kosher salt
  • 1/4 c. cheddar cheese, shredded
  • 1/4 c. mozzarella cheese, shredded
  • 2 – 3 Tbsp. mayonnaise

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Slice biscuits in half or thirds, if using canned refrigerator dough.
  3. Spread the dough into muffin tins so that it covers the bottom and sides.
  4. Bake until light brown, 5 to 10 minutes.
  5. Remove any excess biscuit from middle of the tins to allow the “pies” to be filled.
  6. Meanwhile, chop tomato(es) and remove seeds.
  7. Place tomato(es) in a strainer or colander and add a pinch of Kosher salt, mix, and set aside to drain.
  8. When “crusts” have cooled some, add dried basil to tomatoes and fill crusts with tomato mixture.
  9. Mix cheeses and mayonnaise in a small bowl.
  10. Top tomato filled pies with the cheese mixture.
  11. Bake at 350 degrees F until cheese is completely melted, about 5 to 10 min. more.
  12. Allow pies to cool briefly.
  13. Loosen pies from tins prior to removing them.
  14. Serve warm.

 

Makes 12 – 24 mini pies/tarts.

Copyright © 2015.
Recipe by Paula, A Simple Home Cook.

These super simple and delicious mini pies are great for parties, receptions, picnics, brunch, lunch, teas, and everyday snacking.

Enjoy!