Crispy Potato Crust Mini Veggie Pies (Gluten-Free)
45 minutes
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About Crispy Potato Crust Mini Veggie Pies (Gluten-Free)
Imagine biting into a crispy, golden crust, not of pastry, but of perfectly seasoned mashed potatoes! These savory mini pies offer a delightful, gluten-free twist on traditional appetizers, bursting with a vibrant medley of sautéed vegetables and melted mozzarella.The potato crust adds a unique heartiness and subtle flavor that beautifully complements the savory filling. Easy to assemble and bake, they're perfect for brunch, parties, or a simple weeknight treat.Prepare to impress your guests (and yourself!) with these surprisingly simple, yet undeniably delicious, mini potato pies.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Potato Crust
- 3 medium Potatoes boiled and mashed
- 1/4 cup Semolina Flour
- 1/4 cup Breadcrumb
- 1 1/2 tsp Salt or to taste
- 2 tsp Pepper black
Veggie Filling
- 1 cup Vegetables frozen, mixed, thawed
- 2 clove Garlic minced
- 1 1/2 tsp Salt or to taste
- 1 tsp Cayenne Pepper
- 1 cup Mozzarella Cheese shredded
- 2 tbsp Olive Oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease mini pie pans. This will prevent the crust from sticking.
- In a bowl, combine the mashed potatoes, semolina flour, bread crumbs, salt, and pepper. Mix thoroughly until a dough forms.
- Divide the potato dough into small portions. Press each portion into a greased mini pie pan to form the crust. Prick the bottom of each crust with a fork. This allows steam to escape and prevents the crust from puffing up.
- Par-bake the crusts for 15 minutes. This helps create a crispy crust.
- While the crusts are par-baking, prepare the filling. Heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant. Be careful not to burn the garlic.
- Add the thawed mixed vegetables, salt, and cayenne pepper to the pan. Sauté for 5-7 minutes, until the vegetables are tender-crisp.
- Remove the par-baked pie crusts from the oven. Fill each crust with the vegetable mixture.
- Sprinkle shredded mozzarella cheese over the filling. Return the pies to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
- Remove from the oven and let cool slightly before serving. Enjoy!
Recipe Notes
Good To Know
- For an extra crispy crust, allow the potato mixture to chill in the fridge for 20-30 minutes before shaping and baking.
- For added protein, scatter shredded cheese or cooked beans over the veggie filling before sealing, or mix cottage cheese into the filling.
- Brush the tops with olive oil or melted butter and sprinkle with smoked paprika or sesame seeds before baking for enhanced flavor and appearance.
Expert Tips
- Don't overwork the potato mixture, as this can make the crust tough.
- Get creative with the fillings! Try different combinations of vegetables, cheeses, and herbs.
- Use a cookie cutter to create uniform mini pies.
Storage Instructions
- These mini pies freeze well. Assemble, bake until lightly golden, cool completely, and freeze in an airtight container.
- Reheat directly from frozen in a 350°F oven until warmed through and crisp.
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Recipe Nutrition
Calories: 177kcalCarbohydrates: 14gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 1710mgFiber: 1g
Kanwaljeet Chhabra
Articles: 80
4 Comments
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Thanks for the inspiration! Looks tasty.
This is exactly what I was looking for!
Absolutely mouthwatering! Thanks for sharing.
This looks so good! Appreciate the share.