Muffuletta Mini Pies
Yield - 24 Mini Pies
24 - 5 INCH SQUARE PIE CRUST
1/4 CUP ALL PURPOSE
2 LBS LEAN HAM (Shaved)
1 LB GENOA SALAMI (Sliced)
1 LB PROVOLONE CHEESE (Sliced)
1 CUP AURORA'S MUFFULETTA OLIVE SALAD (See recipe)
2 EGGS (Beaten)
DEEP FAT FRYER SET TO 350F
Spread the squares over a large floured stainless steel work table, assemble these in batches on a cutting board. Use a 5 inch diameter cookie cutter and cut the dough into circles. In the middle of each pie dough place a folded 4 inch piece of ham and salami. Then add 1-1/2 teaspoons of olive salad, top with a piece of cheese.
Then egg wash the edges with a pastry brush and fold over the filled pies to create half moon shapes. Use a fork to press down the edges to make a solid seal.
Drop 4 or 5 pies into the fryer, remove when golden brown (about 4-5 minutes each batch). Place the fried pies on a wire rack and allow to cool.
Remove from the pies, and arrange on a linen lined basket, Serve!
These are a popular HDO! IT is quite impressive to watch guests as they bite into the pies to find a mini muff!
They are also a welcomed treat along a Mardi Gras parade route!! Pack them individually in a Ziploc sandwich bag along with a bevnap!!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2018, Aurora Catering, Inc. All rights reserved.
Revised: May 13, 2018.