Baby Hot Browns

Baby Hot Browns

3 ready-made pie crusts, unrolled and cut into 32 3" rounds
For the Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/4 cup freshly grated Parmesan cheese
1 egg, room temperature and beaten
Salt and black pepper to taste

For the Filling:
1/2 pound cooked turkey breast, finely chopped Grated cheddar cheese for topping
1 oz. diced pimientos, drained
4 bacon slices, fried crisp and chopped

Preparation:

Preheat oven to 350 degrees. Butter a mini-muffin tin and gently press a pie crust round into each cup. Fill each cup with chopped turkey.
In a large saucepan over medium heat, melt butter. Slowly add flour, stirring constantly, to create a smooth roux. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended.
In a small bowl, beat egg. Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste.

Top each cup with about 1 TB sauce, covering turkey. Top each with pimiento, then cheddar. Bake for about 20 minutes, until set. When slightly cooled, remove from muffin tins, top with chopped warm bacon, and serve immediately. Makes 32 appetizers.