Posted by: Erica Retrochef | November 2, 2015

Hors d’Oeuvre Pie

Mayonnaise isn’t just for coating chicken and dipping it in sesame seeds. It’s also for fancy Hors d’Oeuvre Pie. (Apparently.)


1 frozen (9″) pastry shell, thawed
12 oz cream cheese
2 oz blue cheese (optional)
1/2 cup BEST FOODS Real Mayonnaise
1/2 tsp onion or garlic salt

Garnishes: Cherry tomato halves, sliced mushrooms, parsley sprigs, chopped hard-cooked egg, sliced ripe olives

On large baking sheet pat pastry into 11″ circle. Pierce thoroughly with fork. Bake in 425°F oven 8 minutes or until lightly browned. Cool. Place on serving platter. Beat next 4 ingredients until fluffy; spread evenly on pastry. Cover; chill at least 4 hours. Garnish as shown just before serving. Makes 12 (2 1/2″) wedges.


I baked a quick Stir-n-roll Pie Crust instead of using a frozen one.


Buzz is a fan of Stilton, and so we definitely had to include the optional blue cheese. (Plus, without it, it just would have been cream cheese and mayo — not flavorless, but certainly not flavorfull.)

Twelve ounces of cream cheese plus a half cup of mayo is an awful lot of mayo-cheese sauce…


But this was a lot of fun to decorate. Look, dainty olive circles! A sprinkling of hard boiled eggs!


Lovely parsley, mushrooms, and tomatoes!


Remember last week’s Sesame Chicken recipe, from the very same advertisement, when there was really not enough mayonnaise coating? This suffered from the opposite problem: too much mayo and cream cheese topping, with just a bit of garnish. And while the cheese-mayo topping was good, it wasn’t quite that good. This would be fantastic with a thin layer of the delicious topping, and a bit more focus on the veggies on top. It’s a cute plate to set out on a buffet — it’s quite quick to make, and has lovely presentation, too.

This advertisement was scanned in from the December 1980 issue of National Geographic.


  1. Ooh, and instead of parsley, one could use chives to give it even more flavor. Or use pesto in the creamed cheese…
    Or skip the goat cheese and add a nice creamy, sharp chevré…

    One thing I do like about these recipes is that they certainly come up with things one would NEVER imagine on one’s own. All this stuff definitely goes together, just… not in my head. This is a nice way to use up post-party leftovers, too.

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