Savory Mini Pies with Chives & Red Pepper Garnish

 Savory Mini Pies with Chives & Red Pepper Garnish

Ingredients:

For the Crust:

2 ½ cups all-purpose flour

1 cup unsalted butter, chilled and cubed

½ tsp salt

6-8 tbsp ice water

For the Filling:

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

½ lb (225g) ground chicken or beef (or mushrooms for a vegetarian version)

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

¼ tsp dried thyme

½ cup shredded cheese (cheddar, Gruyère, or feta)

¼ cup heavy cream

1 egg

For Garnish:

1 egg yolk + 1 tbsp milk (for egg wash)

2 tbsp fresh chives, chopped

1 tsp finely diced red chili or bell pepper

Instructions:

Prepare the Crust:

In a food processor, pulse flour and salt. Add butter and pulse until the mixture resembles coarse crumbs.

Gradually add ice water, 1 tbsp at a time, until the dough holds together.

Shape into a disk, wrap in plastic, and chill for at least 30 minutes.

Make the Filling:

Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft.

Add ground meat (or mushrooms) and cook until browned.

Season with paprika, salt, pepper, and thyme.

Stir in cheese and heavy cream. Let cool slightly, then mix in the egg.

Assemble the Mini Pies:

Preheat oven to 375°F (190°C). Roll out the dough and cut into circles to fit a muffin tin or mini pie molds.

Line each mold with dough, pressing the edges neatly. Fill each pie with the prepared filling.

Cover with another layer of dough, crimp edges with a fork, and cut small slits on top for steam to escape.

Brush tops with egg wash.

Bake:

Bake for 25-30 minutes until golden brown.

Garnish & Serve:

Sprinkle with fresh chives and red garnish while warm.

Arrange on a sleek black baking tray, leaving one spot empty for an inviting, storytelling effect.

Capture the flaky crust and rich colors against a dark countertop for a visually striking food shot.