If you’re looking for a unique and flavorful dish that’s perfect for entertaining, these Upside-Down Salmon Pineapple Mini Pies are just what you need! Combining savory salmon with the sweet and tangy flavor of pineapple, these mini pies are a delightful twist on traditional savory pastries.
What makes these mini pies so special is their creative presentation and the delicious combination of flavors. The flaky crust, paired with tender salmon and caramelized pineapple, creates a gourmet experience in every bite. These Upside-Down Salmon Pineapple Mini Pies are perfect for parties, brunch, or as a fun weeknight dinner!
Resume of the Recipe
These Upside-Down Salmon Pineapple Mini Pies feature a buttery pastry crust filled with salmon, fresh herbs, and pineapple, baked to golden perfection. Ready in about 45 minutes, these delightful mini pies will impress your guests and satisfy your taste buds!
With straightforward ingredients and easy preparation, you can whip up these scrumptious mini pies in no time. Let’s dive into this delightful recipe!
Exciting Story:
The first time I made Upside-Down Salmon Pineapple Mini Pies, I wanted to create something special for a summer gathering with friends. I had fresh salmon and a ripe pineapple, and the idea of combining them in a unique way sparked my creativity.
As I prepared the ingredients and layered them in the pastry crust, the vibrant colors and enticing aromas filled my kitchen, making everyone eager to taste! Once baked and flipped, the mini pies looked absolutely stunning. The first bite was a delightful surprise—the flaky crust paired perfectly with the savory salmon and sweet pineapple. These Upside-Down Salmon Pineapple Mini Pies have since become a go-to recipe for gatherings and special occasions!
Why These Upside-Down Salmon Pineapple Mini Pies?
- Deliciously Unique: The combination of salmon and pineapple creates a sweet and savory flavor explosion.
- Impressive Presentation: The upside-down design adds a touch of elegance to your table.
- Easy to Make: With minimal prep time and simple ingredients, this recipe is perfect for any occasion!
How to Make Upside-Down Salmon Pineapple Mini Pies
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a muffin tin or individual pie dish.
- Prepare the Pie Crust: Roll out the pie crusts on a lightly floured surface and cut into circles that will fit your muffin tin cups (about 4-5 inches in diameter).
- Make the Filling: In a mixing bowl, combine the flaked salmon, diced pineapple, red onion, cilantro, lemon juice, garlic powder, salt, and pepper. Mix until well combined.
- Assemble the Mini Pies: Place a circle of pie crust into each muffin tin cup, pressing it down gently. Spoon the salmon and pineapple filling into each crust, filling them about 2/3 full.
- Add Brown Sugar: Sprinkle a small amount of brown sugar on top of each pie to create a caramelized topping. If using, place a small pineapple ring on top of the filling.
- Cover with Crust: Cut additional pie crust circles to fit over the top of the filling. Seal the edges by crimping with a fork or your fingers.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and flaky.
- Cool and Flip: Allow the mini pies to cool in the tin for a few minutes before carefully flipping them upside down onto a serving platter.
- Serve and Enjoy: Your Upside-Down Salmon Pineapple Mini Pies are ready to be enjoyed!
Tips
- Use Fresh Ingredients: Fresh salmon and pineapple will enhance the flavor of your pies.
- Customize the Filling: Feel free to add other ingredients like bell peppers or zucchini for added nutrition.
Substitutions and Variations
- Different Proteins: You can substitute salmon with cooked chicken or tofu for a different flavor.
- Add Cheese: Consider adding crumbled feta or cream cheese to the filling for a creamier texture.
Make a Healthier Version
- Use a whole wheat pie crust and reduce the amount of brown sugar for a lighter option.
Closing
And there you have it! These Upside-Down Salmon Pineapple Mini Pies are a deliciously unique treat that will impress anyone who tries them. Don’t forget to let us know how your mini pies turn out, and consider checking out some of our other recipes for more delightful dishes!
Frequently Asked Questions
- How long can I store leftovers?
These mini pies can be stored in an airtight container in the refrigerator for up to 2 days. - Can I freeze the mini pies?
Yes, you can freeze the pies before baking for up to 1 month. Thaw in the refrigerator before baking. - What can I use instead of salmon?
You can use cooked chicken, canned tuna, or tofu as an alternative. - Can I make this ahead of time?
Absolutely! The filling can be made a day in advance, and the pies can be assembled just before baking. - How do I know when the pies are done?
The crust should be golden brown and flaky when they are finished baking. - Can I add other flavors?
Yes! A splash of soy sauce or teriyaki sauce can add a delightful twist to the filling. - What if I want to make it spicier?
Adding a pinch of red pepper flakes or diced jalapeños can give it an extra kick! - What sides pair well with these pies?
Serve with a fresh salad or steamed vegetables for a balanced meal. - How can I make this more festive?
Consider garnishing with fresh herbs or a drizzle of sweet chili sauce for added flair! - What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) until warmed through for best results. - Can I use flavored sauces in the filling?
Yes! Feel free to experiment with different sauces to suit your taste. - How can I enhance the flavors?
Consider adding lemon zest or herbs like dill for an extra flavor boost!
Upside-Down Salmon Pineapple Mini Pies
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the Pie Crust:
1 package 1 refrigerated pie crusts (or homemade if preferred)
For the Filling:
1 cup 1 fresh or canned salmon, flaked
1/2 cup 1/2 fresh pineapple, diced (or canned, drained)
1/4 cup 1/4 red onion, finely chopped
1/4 cup 1/4 fresh cilantro or parsley, chopped
1 tablespoon 1 lemon juice
1 teaspoon 1 garlic powder
Salt and pepper, to taste
For the Topping:
1 tablespoon 1 brown sugar (for caramelizing)
Additional pineapple rings (for topping, optional)
Directions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a muffin tin or individual pie dish.
- Prepare the Pie Crust: Roll out the pie crusts on a lightly floured surface and cut into circles that will fit your muffin tin cups (about 4-5 inches in diameter).
- Make the Filling: In a mixing bowl, combine the flaked salmon, diced pineapple, red onion, cilantro, lemon juice, garlic powder, salt, and pepper. Mix until well combined.
- Assemble the Mini Pies: Place a circle of pie crust into each muffin tin cup, pressing it down gently. Spoon the salmon and pineapple filling into each crust, filling them about 2/3 full.
- Add Brown Sugar: Sprinkle a small amount of brown sugar on top of each pie to create a caramelized topping. If using, place a small pineapple ring on top of the filling.
- Cover with Crust: Cut additional pie crust circles to fit over the top of the filling. Seal the edges by crimping with a fork or your fingers.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and flaky.
- Cool and Flip: Allow the mini pies to cool in the tin for a few minutes before carefully flipping them upside down onto a serving platter.
- Serve and Enjoy: Your Upside-Down Salmon Pineapple Mini Pies are ready to be enjoyed!
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