Mini Pies
Mini pies with fruit preserves or spreads, perfect for parties, showers, or teas. Crispy, sweet, and easy to make, they are delightful finger foods for any occasion.
Ingredients
Instructions
- Cream margarine and cream cheese together and add remaining ingredients.
- Roll out the dough on a floured surface and cut into circles with a biscuit cutter.
- Place 1/2 teaspoon of preserves or fruit spread in the center of each circle.
- Fold the dough over the filling and press the edges together with a fork.
- Insert holes on top of each mini pie with a toothpick or fork to resemble a fried pie shape.
- Bake until golden brown and optionally dust with powdered sugar before serving.
Tips & Substitutions
For a flakier crust, ensure your margarine is well softened but not melted. You can substitute the cream cheese with a non-dairy alternative for a vegan option or use Greek yogurt for a tangy flavor. Experiment with different preserves, such as raspberry or apricot, to find your favorite filling. This recipe also works well with savory fillings if you want to try something different.
Serving Suggestions
These mini pies are perfect as a snack or dessert and pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve with a side of fresh fruit or a light salad for a refreshing contrast. For a unique twist, consider serving them alongside Bev Coney'S Tasty Tidbits for a delightful appetizer spread.
Storage & Reheating
Store leftover mini pies in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. If you prefer a crispier crust, you can also reheat in a toaster oven.
Nutrition & Diet Analysis (per serving)
Each serving of Mini Pies contains roughly 901 calories, with 6g protein, 126g carbohydrates, and 41g fat. It is a good source of iron (18% of the Daily Value), protein (13% of the Daily Value), and vitamin C (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the mini pies?
Yes, you can freeze the mini pies before baking. Place them on a baking sheet in a single layer until frozen solid, then transfer to a freezer bag. They can be baked from frozen; just add a few extra minutes to the baking time for best results.
What type of flour works best for this recipe?
All-purpose flour is ideal for this mini pies recipe, providing a balanced texture. However, you can substitute with whole wheat flour for a nuttier flavor or gluten-free flour for a gluten-free option. Just be aware that the texture may vary slightly.
Can I use different fillings for these mini pies?
Absolutely! Feel free to get creative with your fillings. You can use chocolate chips, nut butters, or even savory options like cheese and herbs. Just ensure the fillings are not too runny, as this can make the pies difficult to seal properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).