As a family we don't do Valentine cards, flowers, or big celebrations, so having heart pie pops in lunch box might made the biggest Valentine Day in my daughter's life. (One good thing of living a life with low-raised bars I guess, no expectation, no disappointment).
I tried several fillings and decided on 4 fillings to use often interchangeably or to make each pie pop have different filling, which hopefully makes the heart pie pops more lunch-able.
To make these pie pops, I started with my favorite and easiest filling: (store bought) red bean paste. So you’ll need:
1 9” Pie crust (store bought)
1 Can of red bean paste
1 4” by 4” heart cookie cutter
6 Lollipop sticks
Step 1: Roll Out Pie Crust
Roll the pie crust thin and large enough to cut out 9 hearts. Knead the cut out scrap together and roll it thin to cut 1 more hearts. So one 9” stored bought pie crust will make 5 hearts.
Step 2: Assemble Pie Pops
Step 3: Make Slits on Top Shell
Step 4: Brush Egg
Step 5: Bake
Pack a couple of hear pie pops in your child’s school lunch box and expect no crumbs left.
If you like sweet pies, here is a site for some ideas: http://luxirare.com/float/, or check out the award winning pies on Instructables: https://www.instructables.com/id/Award-Winning-Pie-Recipes/
Below are a few non-sweet fillings for those who don’t or can’t have sweet tooth.
Step 6: Raw Shrimp Filling
12 oz Shrimp
1 oz Bamboo shoot (optional)
3/4 tsp Salt
½ tsp Sesame Oil
1 tsp White Ground Pepper
¾ tbsp Potato Starch
Cut the shrimp into fine dice
Put the shrimp into a mixing bowl with salt and potato starch
Mix until become sticky and elastic
Add in the rest ingredients, and mix well
Step 7: Cooked Shrimp Filling
12 oz cooked, peeled large shrimp
1 tbsp prepared horseradish
Ground white pepper
1 tbsp. tomato paste
1 tsp grated lemon zest
2 tbsp sour cream
Blend together the shrimp, horseradish, white pepper, the tomato paste, lemon zest and sour cream in a food processor to produce a dense but very smooth puree. (Put the puree into the refrigerator to chill to use in cold sandwich pinwheels I mention at the end of this Instructables).
Step 8: Cooked Spinach Filling
1 bunch of spinach leaves, wased
¾ cup low-fat ricotta cheese
¼ tsp. grated nutmeg
¼ tsp. salt
Plunge the spinach into lightly boiling water for a few seconds, until it is bright green in color and slightly limp. Rinse immediately under cold running water, drain and squeeze hard. In a food processor, blend the spinach with the ricotta cheese, nutmeg, and salt to form a speckled green puree. (Put the puree into the refrigerator to chill to use in cold sandwich pinwheels I mention at the end of this Instructables).
The good thing of the last two fillings is that they can be used as the filling for cold sandwich pinwheels shown in the picture.
These are a few out of several fillings that I tried and liked. They can be eaten cold too. People with hungry school kids may try them. Your kids may like having Valentine heart more than once in a year I think.