Get ready to tantalize your taste buds with these delightful crispy mini meatless pies! Perfect for a cozy dinner or a fun party appetizer, these savory treats are not only delicious but also incredibly easy to make. Imagine biting into a flaky, golden crust filled with a medley of perfectly sautéed vegetables seasoned to perfection. Whether you're a seasoned chef or a kitchen novice, this recipe will have everyone asking for seconds. Don’t miss out on the chance to impress your friends and family with these scrumptious little pies that are sure to steal the show!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 mini pies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter, chilled
- 1/4 cup cold water
- 1 cup mixed vegetables, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Cut the chilled butter into small cubes and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add cold water to the flour mixture, stirring gently until the dough comes together. Be careful not to overwork the dough. Form the dough into a smooth ball, wrap in plastic wrap, and refrigerate for 30 minutes to allow the gluten to relax and the butter to firm up.
- While the dough is chilling, prepare the vegetable filling. In a skillet, sauté the chopped mixed vegetables over medium heat. Season with pepper and garlic powder, cooking until the vegetables are tender but not mushy, approximately 5-7 minutes.
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin to prevent sticking.
- Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to approximately 1/8 inch thickness. Use a round cookie cutter or glass to cut circles large enough to line the muffin tin cups with some overhang.
- Carefully press the dough circles into each muffin cup, ensuring they cover the bottom and sides evenly. Trim any excess dough hanging over the edges.
- Fill each dough-lined cup with the prepared vegetable mixture, distributing evenly among the 12 mini pies.
- If desired, cut additional dough circles for pie tops. Place these over the filled pies, crimping the edges to seal. Cut small vents in the top crust to allow steam to escape.
- Brush the tops of the mini pies with a beaten egg wash for a golden, crispy finish (optional).
- Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and crispy.
- Remove from the oven and let the mini pies cool in the tin for 5-10 minutes. Carefully remove from the tin and serve warm.
Tips
- Chill Your Ingredients: Make sure your butter is well-chilled before incorporating it into the flour. This will help create a flaky crust that’s crispy on the outside and tender on the inside.
- Don’t Overwork the Dough: When mixing the dough, be gentle. Overworking can lead to tough pastry, so just mix until it comes together.
- Customize Your Filling: Feel free to use any vegetables you have on hand. Spinach, mushrooms, or bell peppers can add a delicious twist to your mini pies.
- Use a Muffin Tin: For perfectly shaped mini pies, a muffin tin is your best friend! It helps maintain the shape and provides an even bake.
- Golden Finish: For an extra crispy and golden crust, brush the tops of your pies with a beaten egg wash before baking. This will give them a beautiful sheen.
- Let Them Cool: Allow the mini pies to cool in the tin for a few minutes before removing them. This helps them set and makes them easier to handle.
- Serve Warm: These mini pies are best enjoyed warm out of the oven. Pair them with a dipping sauce or a fresh salad for a complete meal!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
