Thursday, June 2, 2011

Mini cheddar pies

For me, those mini cheddar pies are one of the easiest starters to make, especially if you are serving a pie for dessert, because both of them can be made with the same dough - the shortcrust pastry

I first made those for last year`s Christmas family lunch as I had some leftover shortcrust pastry from the chocolate-strawberry pie I was serving as dessert. Therefore, I gathered some ingredients and the mini cheddar pies were ready in a jiffy!

What is interesting about this recipe is that you do not have to be accurate about the proportions and you don`t really have to stick to the ingredients I used. I can very well see a more glamorous version of this topped with Parmesan cheese or capers or even some anchovies. Just let go of your imagination and bring together flavours you love on those mini pies.

Ingredients (makes 12 mini pies):
120 gm of shortcrust pastry
150 gm of cheese (approx.) - grated
1 pinch of salt
2 pinches of paprika
2 tbsp of margarine 
Parsley or any other herb for decoration

Preheat your oven at 170 degrees Celsius.

Spread the shortcrust pastry to about half an inch thickness.
Cut with cookie cutters of your choice to obtain the mini pie bases.
Prick the mini pie crusts with a fork.

In a bowl mix the grated cheese, salt, paprika and margarine until the mixture blends together.

Put the mini pie crusts to bake for about 5 to 7 minutes or until slightly golden.
Remove the mini pies from the oven and top them with the cheese and margarine mixture.
Put them back in the oven to bake until the cheese melts slightly.

Remove the mini pies from the oven and decorate with the parsleys.

Serve hot or warm.

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