12 ounces fresh mushrooms,coarsely chopped
½ onion, coarsely chopped
1 medium to large zucchini, coarsely chopped
½ cup fat free sour cream
2 tablespoons capers
1 tablespoon dried or 3 tablespoons chopped fresh dill
Salt and pepper to taste
1 package Pillsbury
1 teaspoon salt
5 ounces water
2 cups flour
2 sticks + 5 tablespoons butter, cut in chunks
Heat oven to 350 degrees.
Equipment: Mini or regular muffin tins; round pastry cutters (5- and 3-inch for regular; 3- and 2-inch for mini).
Saute veggies until softened and onion is translucent; add capers. Set aside 10 to 15 minutes to cool; add sour cream and dill. Stir well.
Dough: Dissolve salt in water. Place flour in food processor; add butter. Pulse until large crumbs form and chunks of butter are about the size of peas. Add water and pulse for a few seconds until dough begins to come together in a ball. There will still be small chunks of butter. Turn dough onto a lightly floured surface; divide into 2 balls. Flatten them into disks; wrap in plastic wrap. Chill for a couple hours before rolling out. Assembly: Roll dough to about 1/8-inch thickness (same as for pie crust); cut larger rounds and press into muffin cups, with a little crust hanging over. Scoop in filling. Brush edge with egg wash; add smaller round. Crimp edges or press with tines of a fork to seal. Brush top with egg wash. Make a short slash in tops for steam to escape. Bake 30 to 45 minutes, until heated through and browning on top. Actual baking time will depend on your oven. 10 to 12 (2-inch) pies