The Inspiration of Urb’n’Spice Series
What can I do when my adorable three-year-old grandson asks me to make him a Pickle Pie? His Momma was not sure where he came up with the idea for Pickle Pie. Apparently, he babbled about pickle pie for a whole day before she sent me this endearing video. To be honest, as a chef, I was very intrigued and as a grandmother, I would do anything for the little guy. I am always up for a challenge, so I set to work on figuring out how to fulfill his plea for pickle pie.
Presenting: The Pickle Pie Video Request
When I started my pickle pie quest, I wanted to develop a recipe with little children in mind. No fancy ingredients, just good tasting food that would appeal to all ages. Potato, cheese, pickles and pastry evolved into the key ingredients and when combined together, an irresistible flavourful potato filling was the end result. The flaky pastry just added to its overall appeal.
I made two versions of this recipe – one was miniature pies and the second version was small turnovers that are the perfect size for a little guy to hold. Look under the “What Else Can I Do With This Recipe?” section to see the variation – miniature Pickle Pie turnovers.
I had fun with this unique request and I am delighted with the results. My taste-testers (my other daughter and her little ones) gave me a thumbs-up and an “Omgawd – we all adored the pickle pies!” If you try making these pickle pies – tell me what you think. I enjoy hearing from all my readers.
The Pickle Pie Recipe
Yield: 10 – 12 small pickle pies or 24 – 28 appetizer sized turnovers (using approximately 25 g or 1 oz. of filling for each turnover
CHEF TALK: The pickle pies can be easily made with leftover mashed potatoes. It is important that the leftover mashed potatoes are well seasoned with salt, pepper, cream and butter (use the ratio in the recipe below). Taste and season as necessary until you want to eat the entire bowl of potatoes by yourself – then they are perfect!
Since our little guy has a brother who is gluten-free, I made this gluten-free pâte brisée pastry in the photos that you see here.
The Mashed Potatoes:
- 1 lb. (454 g) potatoes, peeled and quartered (or 2 cups leftover mashed potatoes)
- ½ cup (125 ml) heavy cream
- ¼ cup (56g) salted butter
- ½ teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
- ½ teaspoon (2.5 ml) onion salt, optional
For the Filling:
- 1 Tablespoon (15 g) butter
- ½ medium onion, cut into small ¼” dice (about 1/3 cup diced)
- 1 small clove garlic, minced
- 75 g (2.5 oz.) Old Cheddar cheese, shredded (about 1 cup shredded)
- ¼ cup dill pickle (45 g), finely diced (1 – 2 small pickles)
- 1 Tablespoon (15 ml) Worcestershire sauce, optional
Egg Wash (one large egg whisked together with 1 tablespoon water)
- Prepare the potatoes: boil the potatoes until tender when pierced with a fork.
- Meanwhile, in a small saucepan, combine the ½ cup of heavy cream and the ¼ cup of butter. Warm the mixture until the butter melts (be careful – cream boils over quickly). Time it so that this mixture is hot when the potatoes are ready to be mashed.
- Drain the potatoes. Mash the potatoes using a potato ricer or a masher. Add the warmed cream/butter mixture. Season well with salt, pepper and onion powder. Allow the mashed potato mixture to cool until room temperature.
- In the meantime, in a small frying pan, heat 1 tablespoon butter with the finely diced onion. Cook the onion until it is translucent but not browned. Add the minced garlic and cook for one minute longer. Cool.
- When the potatoes are cooled, add the cheddar cheese, dill pickle, cooled onion mixture from above and the Worcestershire sauce, if using. Taste the mixture again and adjust the seasoning to your taste.
- To make small pies, line the bottom of several small 3 – 4” pie tins with pastry.
- Place them on a parchment lined baking sheet. Fill the pastry shell level with potato filling. Brush the edges of the pastry with egg wash.
- Roll additional pastry for the top crust. Place the pastry on the top of the filling. Press the edges together and flute the edges of the pastry.
- Brush the top of the pastry with egg wash. Cut two or three slits into the top pastry. Bake at 350°F/175°C for 30 minutes or until the pastry is golden.
- Serve with Greek Yogurt Sauce or Tzatziki. The small pies are delicious warm, room temperature or cold.
Here is a visual step-by-step on how you can make Pickle Pie:
WHAT ELSE CAN I DO WITH THIS RECIPE?
Pickle Pie Turnovers:
- Roll out one-half of the pastry at a time. Using a 4 or 5-inch cookie cutter, cut circles into the pastry and set them on a parchment-lined baking sheet.
- Using a small cookie scoop, place a scoopful of the potato filling in the center of the pastry. Brush half of the edges of the pastry with egg wash. Turn the pastry in half to form a crescent. Using a fork, press the edges of the turnovers to seal.
- Brush the pickle pie turnovers with egg wash. Cut a slit into the top of the pastries. Bake at 350oF/175°C for 20 minutes or until the little pastries are golden.
- Serve with Greek Yogurt Sauce or Tzatziki. The pastries are delicious warm, room temperature or cold.
You Might Also Enjoy these Urb’n’Spice Recipes:
Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Parchment Paper
- Favourite Kitchen Tools: Spatula; Scoops
- Oven Temperature Accuracy
If you try my recipe for Pickle Pie, please leave me a comment below with your feedback. I would love to hear from you.
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