Mini Pies made of short pastry
12-15Mini Pies
12-15Mini Pies
  • 300g wheat flour
  • 100g icing sugar
  • 150g soft butter
  • 1 egg
  1. Knead all the ingredients to form a dough.
  2. Put it cold for a minimum of a ½ hour, or make the dough the day before you need it.
  3. If the shortcrust pastry is left in the refrigerator overnight, take the dough out sometime before you need to roll it – otherwise, it is too hard.
  4. Roll the shortcrust pastry relatively thinly approximately 2-3 mm.
  5. Cut circles approx. 8-9 cm in diameter.
  6. Gather the excess dough and repeat.
  7. Place them upside down on a greased muffin form, to form shells – or “blind bake” as normal
  8. Bake the cakes in the oven at 180 ° C fan oven for 15 – 18 minutes, depending on size – until golden.
  9. Remove from the oven and let them cool completely before filling.
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