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Pickle Pie, Please!

By Denise Pare-Watson

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.

Pickle Pie | urbnspice.com

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.

INGREDIENTS:

The Pastry: pâte brisée or shortcrust pastry or gluten-free pâte brisée

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)

METHOD:

  1. Prepare the potatoes: boil the potatoes until tender when pierced with a fork.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To make small pies, line the bottom of several small 3 – 4” pie tins with pastry.
  7. 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.
  8. 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.
  9. 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.
  10. 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:

Pickle Pie Ingredients | urbnspice.com

Pickle Pies are very simple to make with ingredients that are readily available

Pickle Pie Filling | urbnspice.com

Pickle Pie Filling is ready!

Pickle Pie using Gluten Free Pate Brisee pie pastry | urbnspice.com

Pate Brisee pie pastry is egg-washed

Pickle Pie | urbnspice.com

Bake until golden

Pickle Pie | urbnspice.com

The Pickle Pie can be served hot, warm or cold

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.
    Gluten free pate brisee turnovers | urbnspice.com

    Pâte Brisée Pickle Pie turnovers – the process

    Pickle Pie Turnovers using Gluten free pate brisee | urbnspice.com

    The Pickle Pie turnovers are brushed with egg wash and baked until golden

    Pickle Pie Turnovers | urbnspice.com

    Pickle Pie turnovers are just the perfect size for little hands. Serve them warm or cold dipped in tzatziki or Greek Yogurt Sauce

You Might Also Enjoy these Urb’n’Spice Recipes:

Australian Meat Pies

A Humorous Hummus Experience

Meat Turnovers in a Shortcrust Pastry

Belly Buttons – A Pastry Story

How to Make Gluten Free Pate Brisee Pastry

LEARNING TIPS:  

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. 

Don’t forget to pin this recipe for later!

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.comDenise Paré-Watson

The Urb’n’Spice Chef

 

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Filed Under: Appetizers and Small Plates, Dietary Restrictions, Experiments, Gluten Free Recipes, Inspiration of Urbnspice Series, My Recipes, Pastry, Potatoes and Rice, School Lunch or After School Snacks Tagged With: Appetizers, Fun Food for Kids, Gluten Free Recipes, Pickles, Pies and Tarts, Potatoes, Small Plates

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Next Post: Gluten Free Pate Brisee »

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Comments

  1. Maria from She Loves Biscotti says

    at

    Needless to say, I was more than a little intrigued with a recipe called pickle pie. As a grandmother, I understand exactly how you feel ♥ How privileged we are! I have no doubt these were a great hit, especially with the little ones. Pickle pie… I love it!!!

    • Denise Pare-Watson says

      at

      We are definitely priveleged, Maria – it is wonderful being a Grammi and so much fun meeting this food challenge. Thanks so much for your sweet comments. ❤️?

  2. Bernice Hill says

    at

    Well they do say that Necessity is the (grand) mother of all invention! haha. This is too cute, how COULD you resist? Did he get to try them yet?

    • Denise Pare-Watson says

      at

      Alas, they live far away so we will bring lots of supplies with us when we visit next. I will be ready for him. I would courier them to him if I could but I want to be there to see it! ??. He was wondering why we ate them all (he is too young to understand the distances between us. I think that is because we talk all the time on FaceTime and he think we are in the next room). ❤️?

  3. Sharon says

    at

    My hubby is kind of like your grandson. Nothing fancy, just simple food done well. 🙂 I would devour this pie! I love cheesy, rich pastries and I can only imagine the amount of love poured into it would will also taste incredible. Thanks for sharing Denise!

    • Denise Pare-Watson says

      at

      Thanks so much for your very sweet comments, Sharon! Yes, indeed, there was a lot of love poured into this recipe. I must have watched that video 1000 times of my little guy asking me for pickle pie. Your husband will love them! And so will you with your love of cheesy, rich pastry. They are quite wonderful! 🙂

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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