Look how cute! I cheated and bought pre-made dough, but made the filling using this recipe as a guide. Next time I want to make it thicker, so we'll see what I can do there. Making the heart pastries was cute, but a lot of work for those little guys. It's kind of hard to get the right amount of filling in; they get too full very easily. Since you can't put so much in, they do turn out kind of dry.
Wow! That's a lot of filling, especially since I can only fit two spoonfuls in each heart. I shredded up some leftover rotisserie chicken we had the other night, and then made three more chicken breasts, seasoned with plenty of thyme and garlic powder. Yum.
Pre-baking.I like those little carrots peeking out. When using the press, you have to be very careful to not press too hard! Otherwise, the crimp gets too crimped and breaks the two halves apart. It also helps to stretch the bottom heart out a little as you lay it in there; when you spoon in the filling, the weight of it pulls the dough down, so it's not sitting up on the edges anymore. Practice makes perfect, though!
Since the hearts were a little dry, and we were pretty hungry, I decided to break out the ramekins for a more filling pot pie. I could get way more filling into the little cups! All-in-all it was a success, and I was happy to use my new heart mold AND rolling pin that Markie got me, too.