Made these today, and they were so delicious. I got the idea off pinterest where I saw someone bake mini pumpkin pies. I figured if you can do it with pumpkin….well….
Recipe: (I made this off the cuff…)
4 baby red potatoes, peeled and diced.
other mixed veggies (whatever is in your fridge)
1/2 can veggie broth
1 can cream of potato soup
cook all ingredients in a pot until vegetables are soft enough to cut through with a fork.
4 cups flour
2 cups shortening
1 cup water
2 tsp. salt
mix together salt and flour. chop in shortening until mix is “chunky”. Add water until dough is in a smooth ball. Roll out on floured counter or table top. cut into small circles. Put dough in cupcake tins, fill with vegetable mixture, then top with another circle of dough for a cute little crust hat.
Cook at 375 degrees for 25 minutes. Let cool for 5-10 minutes, then serve. You can also put extras in the fridge and reheat later in the week! So filling and delicious.