User Login
Mini pies with ham, spinach and mozzarella cheese
Mini pies with ham, spinach and mozzarella cheese
4.3
3 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
Mini Pies with ham, spinach and mozzarella cheese. These are perfect when you have many guests. You can serve them hot or cold, as appetizer, starter, as part of a buffet or picnic.

Ingredient List for 6 servings:
Button Pie bottom:
Button
100 gr Margarine
Button
180 gr Flour
Button
3 tablespoons Water

Button Filling
Button
200 gr Ham
Button
50 gr Spinach
Button
50 gr Mozzarella cheese
Button
3 medium Eggs
Button
200 ml Cream
Button
1 pinch Salt
Button
1 pinch Black pepper

Oven temperature:
220
Instructions:
Button Pie bottom
Button
Pour the flour in a bowl.
Button
Put the margarine in the bow and grind it together with the flour with your fingertips or a fork until it forms a crumbly dough. Continue until you don’t have any big lumps.
Button
Add the water in the bowl and stir it together in to a dough.
Button
Divide the dough in to 20-25 balls.
Button
Roll out the dough balls one at the time so it will cover the forms that you will use for the pies.
Button
Dress the pie forms with the dough.
Button
Start the oven at 220 degree Celsius.

Button Filling
Button
Cut the ham, and the mozzarella cheese in small pieces, and put the in a bowl.
Button
Add the spinach in the bowl and stir it together.
Button
Divide the filling in the mini pies.
Button
Pour the eggs, cream, salt and pepper in a bowl and stir it together.
Button
Divide the mixture on the pies.
Button
Put the pies in the middle of the oven for approx 20 minutes.
Button
Take out the pies and let them cool down.

A selection of recipes from the same country.
This recipe is from France
French Mackerel terrine that is perfect as a starter on a warm summer day, or as a side dish for a lighter lunch. The recipe uses the mackerel fillets in a can flavored with white wine and citron. If you can’t find this flavor, the dill kind is a good option.
With this recipe you will be able to make a perfect fluffy cheese souffle. The tricky part with a cheese souffle is to not make it fall and become flat, and the best way to succeed with this is to serve it directly from the oven.
A terrine is really easy to make and resemble old traditional country food your grandparents use to serve. This one is maybe not the most common one but really delicious. It is best served cold as a starter, or a side dish together with pickles and and potatoes.
Translate
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.