Thanksgiving is approaching, which usually means holiday parties being hosted and attended. Whether you’re hosting a thanksgiving dinner, or going to friends’ or family’s to celebrate the season, little home-baked appetizers are always appreciated.  Today I have the perfect treat to serve at your next gathering. These little pastries are filled with three varieties of delicious fillings, and are a crowd-pleaser every time. While the crust is always the same, standard pie dough shaped in either a half-circle or triangle, the fillings are made differently, making the little pastries that much more enjoyable with your guests!

Spicy green tomato and cheddar and pear and bleu filled pastries

The first filling in my pastry is a spicy green tomato and cheddar. I used green tomato because I had some organic green heirloom tomatoes that needed to be used, but regular tomatoes work just as well. As long as the tomatoes aren’t very ripe, they will work fine. The heat is from the addition of habanera peppers. The cool cheddar adds a creaminess and richness necessary to balance out the flavours.  The next filling is a pear and blue cheese filling. I prefer Quebec bleu for several reasons- it is usually made with the highest standards, of all the blues available to us in Ontario, and it has a rich flavour that is sure to please. I start by cooking diced pears, shallots, and celery over medium-high heat in a saucepan with a pinch of salt. Once they have cooked down for a few minutes, I add a splash of Reisling, a drizzle of honey, and finish my seasoning with black pepper. Once the mixture has cooled fully (I put mine in the fridge until ready to use), mix in the crumbled blue cheese.  The final filling is spinach, mushrooms, and goat cheese. I slice my mushrooms very thinly, chop the spinach roughly, and cook in quickly in a hot sautee pan with some white wine and butter. After it has cooled, I add crumbled goat cheese.

Whether you’re making your own pastry crust, or using store bought, the method is the same. Roll out the pastry crust thinly, and cut it into either squares or circles. Using a teaspoon, scoop the filling into one side of the pastry, and then fold it together to create either a triangle or half circle. To make the finished product look its best, press the outer edges down with a fork. This will prevent the filling from leaking out, and will finish the look of the product.  Once the pastries have all been put together, beat an egg in a bowl and brush lightly over the entire pastry. This produces a glossy shine. These pastries all bake for the same amount of time, and can be cooked simultaneously.

Basic pie dough

You will need:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water

Method:
1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.
2. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 2 hours or overnight.
3. When ready to use, dust counter top lightly with flour, and rub rolling pin lightly with flour.
4. Roll out pastry dough as evenly as possible; rolling twice, then shifting dough 90 degrees, rolling again, and continuing until completely rolled out. The dough should be as even as possible.
5. Slice pastry dough into squares, or cut in circles with a cookie cutter.
6. Fill, brush with egg wash, and bake at 375F for 20-25 minutes.

Spicy green tomato and cheddar filling

You will need:

• 2 green tomatoes, diced finely
• 1 habenera pepper, or green chilli, sliced finely
• 1/4 red onion, diced finely
• 1/4 cup cheddar cheese, shredded

Method:
1. Combine all ingredients.
2. Spoon into prepared pie crust.
3. Fold pie crust, sealing all openings.
4. Bake at 375F for 20-25 minutes

Pear and Bleu filling

You will need:

• 2 pears, diced finely
• 1 shallot, or ¼ red onion, diced finely
• 1 stalk celery, diced finely
• 1 tsp salt
• 1/4 cup white wine
• 1/2 cup blue cheese, crumbled
• 1 tbsp crumbled goat cheese

Method:
1. In a hot sautee pan, over medium-high heat, cook the pears, shallot, and celery with a pinch of salt. Add the white wine, and cook another 10 minutes. Place into a bowl, and refrigerate 1 hour.
2. Once mixture has cooled, mix in blue and goat cheeses.
5. Spoon into prepared pie crust.
6. Fold pie crust, sealing all openings.
3. Bake at 375F for 20-25 minutes

Spinach, mushroom, and chevre filling

You will need:

• 1/4 cup spinach, chopped finely
• 1 shallot, or ¼ red onion, diced finely
• 4 cremini mushrooms, sliced finely
• 2 tbsp white wine
• 1 tsp butter
• 1/4 cup goat cheese

Method:

1. In a hot sautee pan, over medium high heat, melt butter. Toss in spinach, shallot, and mushrooms. Sautee lightly for 1 minute.
2. Add white wine. Cook for another minute. Remove from heat
3. Allow to fully cool
4. Mix in crumbled goat cheese.
7. Spoon into prepared pie crust.
8. Fold pie crust, sealing all openings.
5. Bake at 375F for 20-25 minutes