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Mold butters at room temperature into
logs, balls or even create shapes with miniature cookie-cutters or candy molds
and then place in your freezer. Try festive shapes such as a pumpkins, bells or
leaves.
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Ham Brunch Pie
2 small onions, chopped
2 garlic cloves, minced
2 Tbsp. butter
2 - 10 oz. pkgs. frozen spinach (thawed & well-drained)
2 - 14 oz. pkgs. frozen puff pastry (rolled to 1/8")
3/4 lb. Black Forest ham, sliced
1 lb. Mozzarella cheese, grated
2 red peppers, seeded & diced
8 eggs, beaten
1 egg, beaten - to glaze pastry
Saute onions and garlic in butter. Stir in spinach. Line a 10" springform pan
with pastry, making sure it overlaps the sides.
Layer 1/2 the ham, 1/2 the cheese, 1/2 the red pepper, 1/2 the spinach mixture
into the pie shell. Pour in 1/2 the beaten eggs. Repeat layers - pan will be
full.
Cover with pastry and pinch the edges to seal. Trim excess pastry and slash the
top to allow steam to escape. Brush top crust with beaten egg.
Bake at 400°F for 15 minutes, reduce heat to 350°F and bake for 45 minutes. If
the crust becomes too brown, cover lightly (don't seal) with foil. Cool the pie
for 15 minutes and remove springform.
Serves 10.
This can be assembled the night before and cooked in the morning.
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