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INGREDIENTS

• 6 tablespoons extra virgin olive oil
• 1 cup carrots, scraped and coarsely chopped
• 1 cup celery, trimmed and chopped
• 1 cup onions, peeled,coarsely chopped
• 1 teaspoon garlic, peeled,chopped
• 2 cups brown cremini mushrooms, quartered
• 1 1/2 lbs lean beef, trimmed,1/4 inch cubes
• 2 tablespoons tomato paste
• 2 tablespoons worcestershire sauce
• 1 tablespoon flour
• 1/2 cup beef broth, more,as needed
• 1/2 cup dry red wine
• 2 pie crusts

DIRECTIONS

1. Heat 3 T evoo in heavy pot, add beef cubes, brown well.
2. Add flour to coat beef and remove.
3. Scrape pot well, add remaining evoo.
4. Heat over medium, stirring crispies.
5. Stir in carrot, celery and onion, cook until soft.
6. Add garlic, cook for about a minute.
7. Add tomato paste, stir until blended.
8. Turn heat to high and carmelize vegetables, garlic and tomato paste.
9. Reduce heat and add wine, stir well.
10. Add broth and worchestershire, stir well, scraping bottom of pot.
11. Return beef cubes to mixture in pot, simmer until beef is done through and tender, adding liquid as needed.
12. Turn heat up slightly and gently boil until almost totally reduced.
13. Remove pot from heat.
14. Place ramekins on baking sheet.
15. Spoon filling into 6 1-cup ramekins, or oven-proof dishes.
16. Heat oven to 350°F.
17. Place pie crust on flat surface.
18. Roll out to 1/8″ thickness.
19. Using 4″ round cookie cutter, cut enough rounds to top each serving dish.
20. Cut out small hole in center of each round.
21. Place rounds on each dish.
22. Tuck crust down inside edges of ramekins.
23. Place sheet with ramekin in preheated oven.
24. Bake for approximately 30 minutes, filling should be bubbling and crust browned.

INGREDIENTS

• 1/2 cup butter, softened,plus
• more butter, for greasing pan
• 1 (3ounce)package cream cheese, softened
• 1 cup all-purpose flour
• 8 tablespoons butter(1 stick)
• 3/4 cup all-purpose flour
• 1 1/2 cups half-and-halfor cream
• 1 (10 3/4ounce)cancondensed cream of mushroom soup
• 1 (13 1/4ounce)cansliced mushrooms , drained
• 1/2 cup grated parmesan cheese
• 1 egg, beaten
• 1 lbcooked shrimp , peeled,deveined,and coarsely diced
• garlic powder
• buttered bread crumbs , for topping
• 6 parsley sprigs, for garnish

DIRECTIONS

1. For Crust: Preheat oven to 325 degrees F.
2. In a mixing bowl, blend butter and cream cheese until well combined.
3. Cut in the flour with a fork.
4. Divide dough into 6 balls.
5. Chill in the refrigerator for 1 hour.
6. Grease a 6-cup jumbo muffin tins with butter or nonstick cooking spray.
7. Pat each of the chilled dough balls into each muffin cup.
8. Bake for approximately 8 minutes, or until golden brown.
9. For Filling: Preheat oven to 350 degrees F.
10. In a saucepan over medium heat, melt butter and stir in flour.
11. Slowly blend in half-and-half, stirring constantly.
12. The sauce should be thick; do not brown the sauce.
13. Add mushroom soup, sliced mushrooms, Parmesan, and egg.
14. Stir to combine.
15. Fold in shrimp.
16. Add garlic powder, to taste.
17. Pour mixture into pie crusts.
18. Top with buttered bread crumbs.
19. Bake for 15 to 20 minutes, or until brown and bubbly.
20. Let pies cool for 10 minutes before removing from muffin tin.
21. Garnish each with sprig of parsley.

INGREDIENTS

• 3 lbs cooking apples, peeled,cored and roughly sliced (1.4kg)
• 3 1/2 ounces brown sugar(100g)
• 3 eggs
• 3 1/2 ounces caster sugar(100g)
• 7 ounces unsalted butter, softened (200g)
• 7 ounces ground almonds(200g)
• sliced almonds, for decoration

DIRECTIONS

1. Combine the apples and brown sugar in a large pan and cook over a low heat until soft.
2. Beat eggs together with the caster sugar in a large bowl, then mix in the butter and ground almonds to create a smooth paste.
3. Divide the cooked apples between six ramekins and spread the almond paste on top.
4. Sprinkle some sliced almonds on top of each and and bake in a preheated oven at 160C/320F for about 50 minutes until golden brown.
5. Serve hot with whipped cream or ice cream.

INGREDIENTS

Stuesel
• 2 teaspoons flour
• 2 tablespoons brown sugar
• 2 tablespoons chopped walnuts
• 2 teaspoons butter
• 1/2 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 6 ounces cherry pie filling
• 15 miniature phyllo cups

DIRECTIONS

1. Pre heat oven 350 degress.
2. Combine streusel ingredients in a mini chopper or food processor.
3. Pulse until coarsely chopped.
4. Spoon approximately 1 tsp of pie filling into each phyllo shell.
5. Put 1/2 tsp of streusel topping on top of each little pie.
6. Bake for 15-20 minutes.
7. Serve immediately.
8. Enjoy!

INGREDIENTS

TOPPING
• 1/4 cup flour
• 1/8 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/8 cup butter, softened
• 1/4 cup chopped walnutsor pecans

MINI PIES

• 1 (12ounce)can flaky refrigerated biscuits (10 count)
• 1 (21ounce)can cherry pie filling

DIRECTIONS

1. Heat oven to 350 degrees.
2. Line 10 muffin cups with cupcake liners.
3. In a small bowl mix the flour, sugar, cinnamon and butter until crumbs form.
4. Stir in nuts.
5. Set aside.
6. Take the biscuits out of the tube and separate them in to 10 biscuits.
7. On a lightly floured surface, roll out each biscuit into a 4-inch circle.
8. Press each circle of dough in cupcake holder pressing onto the bottom and up the side of the cup.
9. Fill each dough cup with cherry pie filling, just about to the top of the dough.
10. Take the reserved topping and sprinkle it over each cherry muffin.
11. Muffin cups will be full.
12. Bake for 15- 22 minutes or until golden brown.
13. Remember you can use apple pie filling, blueberry pie filling, etc.