Serendipity: when the ingredients in my kitchen magically coincide to make an inventive, delicious, and unbelievably simple dish. I woke up this morning to find leftover apples from Friday’s haroset and a nearly-empty jar of whole-grain mustard. After realizing I had leftover dough from my apple & pear bourbon pie in the freezer, my decision was made.
I experimented with dough lids vs leaving extra dough around the sides and pressing it over the top, and found the dough lids more effective. For a heartier taste, you could grate some aged cheddar into the dough.
Makes 5-6 mini pot pies
3 tablespoons butter
1 medium onion, diced
1 apple, diced
1 garlic clove, diced
1 1/2 tablespoons whole seed mustard
2 cups pie dough
Preheat your oven to 350 degrees Fahrenheit. Heat the butter in a medium saucepan over medium heat and add the onions. Once the onions have softened, add the apple and garlic. Cook for 2-3 minutes, stirring occasionally, then add the mustard and cook for an additional 3 minutes.
Roll out the dough on a well-floured surface until very thin. Mold 2/3 of the dough into a well-buttered muffin tin, removing and re-rolling the extra. Spoon the apple-onion mixture into each muffin cup. Cut the remaining 1/3 of dough into circles (I used a mason jar lid), and place a circle atop each muffin cup, pressing the dough edges together. Using a fork, poke tiny holes into the lids.
Bake for 10-15 minutes, or until the tops are golden. Remove the pot pies from the muffin tin gently, and serve immediately. Enjoy!