Savory Stuffed Croissant Appetizers- from Sarah’s allergy sensitive kitchen

I developed these as I was preparing for a Christmas-Around-the-World celebration, hosted by my daughter’s hospitality club.  Our assignment was to come up with a dish from our own heritage, in my case, French.  Canadians are so into meat pies, especially around the holidays. To make the pies easy to share, I made them small, by tucking the meat inside a crescent roll. 

Recipe mini meat (2 of 1)

Savory croissant appetizers

(Tree nut-free, peanut-free, dairy-free, egg-free recipe from Sarah’s allergy-free kitchen) Sign up on the sidebar to your right, to receive the recipes as they are added to the collection every week.

Cooking level- Easy

Makes 30 mini meat pies

Ingredients:

Recipe mini meat (5 of 1)

3 tubes of crescent roll dough-  We use the Pillsbury brand as they are currently dairy and egg-free  (always recheck labels for allergens)

3 tablespoons oil

1 medium size onion, finely chopped

1 lb high quality ground beef

Recipe mini meat (3 of 1)

1 ½ tablespoons Herbes de Provence, a French seasoning, or other seasoning of your choosing

Recipe mini meat (4 of 1)

½  teaspoon salt

¼  teaspoon black pepper

2 teaspoons garlic powder

3 tablespoons ketchup

Recipe:

Warm up oil in frying pan, and add finely chopped onion.  When onion is tender, add ground beef, and cook, stirring frequently.  Add herbes de provence, salt, black pepper, and garlic powder, or season with your own choice of seasoning.  Pulsate the mixture through a food processor for a finer texture, or mash by hand.  Stir in ketchup.  Place almost a tablespoon of mixture at the bottom of each triangular piece of croissant dough. Roll up and crimp edges to hold in the meat mixture.  Bake according to package directions.  With the Pillsbury, they need about 11 minutes in the oven at 350 degrees on a nonstick baking sheet.

Recipe mini meat (6 of 1)

Click here for printable version of this recipe:

Mini-meat pie appetizers

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*Note:  Just what is Sarah’s allergy sensitive kitchen?  My daughter Sarah was born with multiple severe food allergies, some life-threatening.  The chief allergies include nuts, peanuts, dairy, and egg.  Through trial and error, I have adapted many recipes, so that she could, almost always, enjoy a version of what the rest of us were eating.  As challenging as that has been over the years, ultimately we are the healthier for it!  Our food contains less saturated fat and cholesterol, and we are less “nuts” than the rest of the population. (probably not!)  Most of the recipes which I have developed, I actually prefer, to their allergen-filled counterparts.  I hope you enjoy them too.  Feel free to leave feedback on any recipes you try, or about allergies in general.  Have a wonderful day!

 

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