These are terrific one-bite wonders that pack a big flavor. They are intense, rich and delectable. The size is just perfect as part of an all appetizer party or by themselves with a glass of wine for an intimate dinner.
Once again, this recipe makes great use of store bought refrigerated pie crust.
I was inspired by a traditional French onion pie. The addition of blue cheese and fresh tarragon gives them a distinctive French attitude.
While I was developing the recipe, I asked my friend Keith, who is a professional chef, to taste test them and tell me what he thought. He loved them but suggested adding a tiny slice of white cheddar cheese on top. I took his suggestion, added the cheese and went one better adding a dollop of fig jam on the cheese.
As we kept trying things to add on top, we realized that every addition only made them better. We also realized that if we kept taste testing, we would have to make a whole new batch for the party.
For this party, I served them just as is with no additional topping. But feel free to top with a slice of white cheddar cheese, fresh fig, fig jam or even a sliver of prosciutto.
They are quick, easy and scrumptious.
INDIVIDUAL ONION PIES WITH BLUE CHEESE AND WALNUTS
EVENT: 2nd Annual Apps & Alcohol
YIELDS: Each Roll of Dough Yields 24-28 Pieces
3 white onions, finely chopped
1 cup walnuts, finely chopped
1 cup crumbled blue cheese
1 package refrigerated pie crusts (2 rolls)
1/4 cup water
1/2 teaspoon minced fresh tarragon
2 tablespoons olive oil
Pepper to taste
Mini muffin pans, sprayed with non-stick spray
2 3/8-inch cookie cutter
1. Preheat oven to 425 degrees.
2. Spray mini muffin pans with non-stick spray.
3. In a saute pan over medium heat, warm olive oil and saute onions until softened. Add the blue cheese and cook stirring until melted. Season with pepper (cheese is usually very salty), and add tarragon. Stir in the walnuts and combine thoroughly. Remove from heat, put filling in bowl to cool.
4. While filling is cooling, roll out each sheet of pie crust to approximately 10 X 12. Using 2 3/8-inch cookie cutter, cut rounds and place them in non-stick sprayed mini muffin pans. Take dough scraps and re-roll to make additional pies.
5. Using a teaspoon, fill each dough lined muffin cup.
6. Bake at 425 degrees, approximately 10 minutes. Crust will be golden brown and filling will be bubbly.
7. Serve warm or at room temperature.