Mini pies (3 fillings)
Description
Delicious baked treats for the whole family. If you happen to have some shortcrust pastry in your freezer, I suggest making mini pies with three types of filling: cherry, blueberry, and pumpkin. These pies turn out very tasty and beautiful, with the filling remaining slightly soft and juicy. You can also prepare other fillings using any berries you like. I recommend cutting strips from parchment paper and placing them under the baking pan to make it easier to remove the pies after baking. The baking is done. Serve and enjoy.
Instructions
- 1
Step 1
1. Carefully place the ready-made shortcrust pastry into the muffin tin, previously dusted with flour, pressing it gently against the sides. You can cut strips from baking paper and place them at the bottom of the tin to make it easier to remove the tarts later.
- 2
Step 2
2. Prepare the cherry filling: mix the cherries with 3 tablespoons of sugar and place over medium heat for 10 minutes, until the sugar dissolves and the cherry juice slightly reduces.
- 3
Step 3
3. Add the starch diluted with a small amount of water and cook until thickened. Add lemon zest. Let the filling cool.
- 4
Step 4
4. Prepare the blueberry filling: mix the blueberries with 3 tablespoons of sugar and place over medium heat for 10 minutes, until the sugar dissolves and the blueberries soften slightly. Add starch diluted with a small amount of water and cook until thickened. Let the filling cool.
- 5
Step 5
5. Prepare the pumpkin filling: beat the egg with a mixer and add pumpkin puree, condensed milk, salt, cinnamon, and spices to taste: cardamom, ground cloves, and nutmeg.
- 6
Step 6
6. Using a spoon, fill the molds with the filling and cover them with lids or strips of dough. Cover the pies with foil.
- 7
Step 7
7. Bake in a preheated oven at 180 degrees for 20 minutes, then remove the foil and bake for another 10 minutes.