Comments on: Sweet Potato and Sausage Savory Pie Bomb

By: Laura

Laura — Fri, 23 Apr 2021 20:36:39 +0000

Beautiful idea and they tasted great. Everyone loved them, but I did not get 12 6“circles out of the two pie crusts 🙁

By: Saavik

Saavik — Fri, 15 Jan 2021 02:06:54 +0000

We’ve been making these with many different fillings (love your cookbook!!) but recently hit on our fave: caramelize 3 onions (takes a while!); while that’s going, cook 1/4 lb of bacon and chop into small bits; use the leftover bacon fat to sauté 2lbs sliced mushrooms, and season with sage. Combine mushrooms, onions and bacon. That’ll fill 12 pie bombs, more or less. I try to make my own (all butter) shortcrust pastry too. It’s amazing.

By: Bill Bennett

Bill Bennett — Sun, 27 Jan 2019 23:12:43 +0000

I bet fried cabbage with onion, carrot, kielbasa and some sour kraut along with some toasted caraway seeds would be good in them too!

By: Emily

Emily — Mon, 26 Nov 2018 18:33:24 +0000

Made these for thanksgiving after seeing this recipe on Adventure Journal, because pre-made and transportable was necessary for my holiday plans, and they were a big hit with both sides of the family! My only comments are that the recipe portions are a bit off. Really struggled to get 6 mini pies per store-bought sheet of dough, and had a bunch of leftover filling, partly because the crust rounds were small and couldn’t hold much. But I just jarred it up and bought more pie crust, and everyone was happy to have them again!

By: Emily

Emily — Tue, 26 Jul 2016 01:47:38 +0000

In reply to linda.

@linda, you have options here. If you make them fresh, you can definitely eat them hot. We ate them "room temperature" because we took them on a backpacking trip and ate them for lunch on the first day.

By: linda

linda — Sat, 23 Jul 2016 03:29:54 +0000

so delicious sounding! just to be clear, we’re eating this room temperature yes?

By: Mai-yan

Mai-yan — Mon, 11 Jul 2016 19:35:36 +0000

In reply to Tonya. That sounds delicious Tonya. This is really the ideal recipe for gathering up random ingredients in the house and/or trying new flavor combinations. Thanks for sharing!

By: Tonya

Tonya — Sat, 09 Jul 2016 16:44:04 +0000

If you want to make pasrty from scratch this will make just enough for 12 pie bombs. Don’t worry about all the pastry “lore” like everything has to be cold, never touch it , yadda yadda… All that the bit of heat from your hands does is make the pastry a little tougher – and in a hand pie, that just means it will hold up a little better during travel.

1.5 cups regular flour
1/4 tsp salt
1/4 lb lard, butter, or a bit of each
– cut together with a pastry blender, or just crumble together with your hands until like coarse oatmeal.

1/2 egg
1 tsp vinegar
Water
– beat the egg in a cup with a fork
– put 1/2 of the egg in a 1/3 cup measure, beat in the vinegar and top it up with water
– stir the wet stuff into the dry stuff with the fork and mix until it forms a ball (use your hands at the end). Use a little more water if needed. If too sticky use a little more flour.
– tear it into 12 little balls and roll each one out to 6-7 inches and go from there 🙂
– if you are obsessed with using everything like I am, you can brush the leftover egg onto the tops of the pie bombs before baking to make them brown and shiny like they’re from a fancy bakery.

By: Tonya

Tonya — Sat, 09 Jul 2016 15:29:43 +0000

Thank you so much for this idea. I made some today to send wirh my daughter and husband for day 1 lunch on a canoe trip. I used left over pulled pork, regular spuds, grated carrot, onion, and garlic. I made them on a whim so that’s what I had laying about. They smelled amazing and popped easily out of the muffin pan (greased it VERY well). I baked the for 35 min at 375.

By: Mai-yan

Mai-yan — Tue, 31 May 2016 20:21:08 +0000

In reply to Filthy Epicurean. These are more of a day 1 backpacking meal because the pie crust makes them a little fragile. Saving them for day 2 they might lead to a pie bomb explosion ;D Let us know if you experiment with the filling!