Mini Pies made of short pastry
Knead all the ingredients to form a dough.
Put it cold for a minimum of a ½ hour, or make the dough the day before you need it.
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.
Roll the shortcrust pastry relatively thinly approximately 2-3 mm.
Cut circles approx. 8-9 cm in diameter.
Gather the excess dough and repeat.
Place them upside down on a greased muffin form, to form shells – or “blind bake” as normal
Bake the cakes in the oven at 180 ° C fan oven for 15 – 18 minutes, depending on size – until golden.
Remove from the oven and let them cool completely before filling.
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