We wanted to stick with traditional flavors, but make things more fingerfoodish. We had a few things that were hits, and a few things we want to impove for next time - but overall it was a fun and yummy time!
The top two items are Turkey Meat Pies, which don't have a gravy like a Pot Pie. We made some with pie crust and some with puff pastry - just to see the difference. They were equally liked so you can choose your favorite!! Inside they have turkey, mashed potatoes and sauteed onions, celery and carrots. We layered the three ingredients one side then folded the other side over to make a pie. We brushed them with an egg solution and baked them at 350 degrees. Since everything inside was already cooked, we just cooked them until the outside looked golden. The great thing about these is there is no set recipe for what you use inside - they are great for leftovers after the 'big' day.
The next tray has a combo of Yam Bites, Stuffing Bites and Cranberry Wontons.
The Yam Bites were a huge hit - all the kids wanted more - and even a few adults said they tasted like candy! We left some plain (with salt & pepper), but the ones with melted marshmallows went fast. They were easy to make ahead. Place uncooked yams in water on med-low for 20, then cool to the touch. Slice to any size, brush with butter and sprinkle with either brown sugar or salt and pepper. Bake for 20-25 min. Once you are ready to serve, top the sweet ones with a mini marshmallow and bake until metled and browned. Use a toothpick for easy eating.
The Stuffing Bites are super easy too - make your favorite stuffing, scoop into balls and bake at 350 degrees until browned. We cooked these a little too long, so they were a little dry, but still yummy.
The Cranberry Wontons were an expirement - I was craving the yumminess we had when we made the Wonton Bats for Halloween. These didn't turn out as well as I was hoping. We mixed cranberry sauce and cream cheese, but it was a little too liquidy. They tasted good, but most of the mixture oozed out when we cooked them. I definitely want to try it again - I think if the cream cheese mixture was more solid it would be a lot better.
Finally, we have Mini Pumpkin Pies. These were so good! It's also the only thing that needs a recipe!! They're a little more work than making one big pie - but soo worth it!
2 pie sheets store bought or homemade
1 cup pumpkin puree
1/3 cup evaporated milk
1/4 cup sugar
2 eggs
1 teaspoon cinnamon.
Preheat oven 375 degrees Fahrenheit.
Cut pie dough with 2 2/1 inch circle cutter. Place in the wells of a mini muffin pan. Use a shaper that helps push dough down, or you can use your fingers just be gentle to not tear the dough. In a small bowl mix the remaining ingredients and use a tablespoon to fill your dough with the pumpkin pie mixture. Bake for 20-25 minutes. Let cool before eating.
*I had remaining dough so I cut out mini leaves and baked them separately until browned. I placed them on top after the pies had cooled. Also the pies are delicious with whip cream! (Felicia)
There you go - our Thanksgiving Luncheon (Finally!)
We hope you had a great Thanksgiving with your families and friends - we did!!
The Three Peas
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