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Pumpkin Pot Pies
Halloween can be a scary time, but you don't have to be scared in the kitchen because our recipes will be right there to comfort you.
Jack-o'-Lantern Spinach Tarts
Yield: Makes 32 tarts
Ingredients:
1
tablespoon olive oil
1
cup chopped yellow onions
1/2
cup milk
2
tablespoons flour
1
tablespoons plus 1-1/2 teaspoons Worcestershire sauce
3/4
teaspoon salt
1/4
teaspoon ground red pepper
6
ounces processed cheese, cut in 1-inch cubes
2
(10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2
refrigerated pie crusts
Preparation:
1.
Preheat oven to 425°F. Heat oil in 12-inch nonstick skillet over medium-high. Add onions and cook 3 minutes or until translucent, stirring frequently. Meanwhile, in 1-ounce jar, combine milk, flour, Worcestershire sauce, salt and ground red pepper; top with lid and shake vigorously.
2.
Reduce heat to medium; add milk mixture and cook and stir until well blended. Add cheese, stirring until melted. Stir in spinach until well blended; set aside.
3.
Place 1 pie crust dough on cutting board. Using 2-inch biscuit cutter, cut out 24 rounds. Repeat with remaining pie crust dough.
4.
Using tip of very sharp knife, cut out 2 eyes, nose and mouth out of 16 of the rounds to make Jack-o'-lantern faces. Carefully remove centers and set aside. Reserve cut rounds. Place 32 uncut rounds in three 12-cup mini muffin pans, 1 round in each cup. Leave 4 sections empty. Spoon 1 tablespoon spinach mixture on top of each round. Top 16 of them with the cut-out Jack-o'-lantern rounds and the other 16 with the reserved centers, giving each 2 eyes, 1 nose and 1 mouth. Press dough down gently with fingertips to adhere.
5.
Bake 10 minutes or until golden brown. Cool in pans on wire racks 5 minutes; remove tarts to racks.
This recipe appears in:
Halloween
