Small Mini Pies
Unbelievably beautiful and tasty pastries. Perfect bite-sized! Small mini pies are easy to make from shortcrust dough. The dough is delicate and crumbly, and pairs perfectly with any sweet or savory filling. Great for breakfast with tea or coffee, and very convenient as a snack.
Updated : 06 June, 2025
Easy
About 1 hour.
Ingredients
Dough
1
Eggs
1 tablespoon
Water
to taste
Salt
150 grams
Butter
0.75 teaspoon
Baking powder
300 grams
Wheat flour
Filling 1
160 grams
Chicken fillet
250 grams
Champignon
1
Onions
2 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Filling 2
1
Apple
0.5 tablespoon
Sugar
0.5 teaspoon
Ground cinnamon
Brushing
1
Egg yolks
0.5 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients for the dough. The butter should be cold, but not frozen.
Step 2
Sift the flour and baking powder into a suitable bowl.
Step 3
Add the cold butter to the flour.
Step 4
Quickly rub the butter into the flour with your hands until you get a crumbly mixture.
Step 5
Separately, beat the egg with salt and a tablespoon of cold water until smooth.
Step 6
Add the beaten egg to the flour mixture, and mix quickly, forming a dough ball.
Step 7
The dough should be smooth and soft. Wrap it in plastic wrap and refrigerate for 30 minutes.
Step 8
For the filling, you can use any part of the chicken; I used chicken fillet.
Step 9
Boil the chicken fillet in salted water over medium heat until done. Let it cool and chop finely.
Step 10
Place washed and peeled mushrooms on a kitchen towel for 15–20 minutes to absorb excess moisture. Then cut them into small cubes. If using forest mushrooms, boil them first in salted water, then chop.
Step 11
Finely chop the pre-peeled onion.
Step 12
Sauté the onion in a pan until half cooked.
Step 13
Add the mushrooms to the onion. Sauté, stirring occasionally, until cooked. Add salt and black pepper during the process.
Step 14
Let the sautéed mushrooms cool down, mix with the cooked chicken, and stir. You can make savory fillings with any meat or ground meat and veggies, or even vegetarian options like stewed cabbage with boiled egg.
Step 15
For a sweet filling, use fruits, berries, dried fruits, jam, or marmalade. I used apple with cinnamon.
Step 16
Wash and dry the apple. Peel and core it, then cut into small cubes.
Step 17
In a bowl, mix the apple with cinnamon and sugar. Add sugar to taste depending on the sweetness of the fruit.
Step 18
Roll out the chilled dough between two sheets of parchment or plastic wrap into a sheet no thicker than 0.2 inches (0.5 cm).
Step 19
For the bottom of the pies, I used a 4.7-inch (12 cm) cutter; for the top, an approximately 3.3-inch (8.5 cm) cutter. Cut equal numbers of large and small rounds.
Step 20
Place the chicken and mushroom filling on the larger rounds.
Step 21
Cut a small slit in the center of the smaller round for steam to escape during baking.
Step 22
Place the smaller dough circle over the filling.
Step 23
Lift the edges of the bottom dough and pinch to seal with the top, using your preferred method.
Step 24
Gather leftover dough, re-roll it, and make more pies. I also made some with apple filling.
Step 25
Place the pies on a parchment-lined baking tray. Brush tops with egg yolk mixed with milk. I made 3 savory and 3 sweet pies.
Step 26
Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, until golden. Adjust time based on your oven.
Step 27
Let the mini pies cool slightly and serve. Enjoy!