I “HEART” You Mini Pot Pies

Pie Crust Ingredients 1 stick of butter 2 ½ cups all purpose flour 1 teaspoon salt 3 egg yolks ½ cup buttermilk Filling Ingredients 2 tablespoons butter 1 tablespoon extra virgin olive oil 4 slices bacon, cooked and crumbled 1 large Spanish onion, finely chopped 2 garlic cloves, finely chopped 1 tablespoon sugar 1 – 14.4 ounce can hearts of palm, drained and chopped 1 tablespoon flour 1 cup 1% milk 1 cup large black olives (about 15), chopped ½ cup crumbled farmer's cheese (Elizabeth Carrion)

Step 1 Chop all of your ingredients before you begin cooking. Set aside. (Elizabeth Carrion)

Step 2 To prepare the crust, melt the butter and let it cool. In a large bowl mix the flour and salt then using a fork, stir in the cooled butter. The flour mixture will begin to form crumbles. (Elizabeth Carrion)

Step 3 Next, add the egg yolks and continue to mix. Slowly add the buttermilk while mixing, then knead with your hands until dough is smooth. (Elizabeth Carrion)

Step 4 Wrap dough in plastic wrap and let rest at room temperature for about an hour. (Elizabeth Carrion)

Step 5 While dough is resting, you can prepare the filling. In a deep skillet, cook the bacon in melted butter and olive oil until crispy. Remove from heat and drain the excess fat. After it has cooled, crumble into little pieces. (Elizabeth Carrion)

Step 6 Add the onions and sugar to the skillet and sauté until onions are translucent. Then add the hearts of palm and sauté a few minutes more. (Elizabeth Carrion)

Step 7 Stir in the flour until well incorporated then add the milk and stir until mixture thickens. (Elizabeth Carrion)

Step 8 Remove from heat and stir in the olives, farmer's cheese and bacon bits. Set aside to cool while preparing the dough. (Elizabeth Carrion)

Step 9 Preheat the oven to 350 degrees. Divide dough into 12 pieces. Roll out 10 of the pieces into circles large enough to line the bottom and sides of a standard muffin tin. Let it rest for a few minutes and roll it out again. This process will help maintain its shape. (Elizabeth Carrion)

Step 10 Line 10 muffin tins with dough circles, pressing them into the bottom and sides of the pan. (Elizabeth Carrion)

Step 11 Divide the filling between the 10 lined muffin cups. Divide remaining dough into 12 pieces and roll out circles large enough to place on top of the cups pinching all around to seal in mixture. (Elizabeth Carrion)

Step 12 Bake for 30 minutes or until golden brown. Serve warm. (Elizabeth Carrion)