Mini pies with strawberries and honey

Votes: 1

How to Make - Strawberry and Honey Mini Pies

Time: 1 hour.
Complexity: easily
Quantity: 12 cakes

Unlike a traditional large pie, these mini strawberry pies are easy to make for a crowd and eat with your hands. They're a great snack at work or school, or just another way to enjoy the flavor of strawberries. To make them, you'll need store-bought pie dough, two round cookie cutters (7.5 cm and 5 cm in diameter), and a muffin tin, which is perfect for baking individual pies. The filling includes fresh strawberries, a touch of honey, lemon juice to balance the flavor, and arrowroot to bind the berry mixture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2 sheets chilled pie dough, 22cm in diameter.
Cooking spray with vegetable oil
Special equipment: 12-cup non-stick muffin tin, 7.5cm cookie cutter, 5cm cookie cutter.

Filling

2 tablespoons of honey
0.5 tbsp lemon juice
0.5 tbsp arrowroot (maranta starch)
0.5 tsp. grated orange zest
8 medium strawberries, hulled and cut into 1/4-inch pieces, 1 1/4 cups total
1 egg, beaten

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: puff pastry, strawberry, lemon juice, Orange zest, Arrow, honey

Cooking the dish according to the recipe:

Position a rack in the center of the oven. Preheat the oven to 190°C.
Cake:

Spray a 12-cup metal muffin pan with cooking spray. Line each cup with a 1-inch-wide, 5-inch-long strip of parchment paper, allowing excess to hang over the sides. Roll out the dough and, using round cookie cutters, cut out 12 3-inch circles and 12 2-inch circles. Place the larger circles into the prepared cups and press lightly against the sides.

Filling:

In a small bowl, whisk together the honey, lemon juice, arrowroot, and orange zest until smooth. Add the strawberries.

Spoon the filling into each cavity and, using a pastry brush, lightly brush the edges of the dough with beaten egg. Top each pie with a small circle of dough. Using the tines of a fork, press the edges of the dough to seal. Lightly brush the tops of the dough with beaten egg. Using the tip of a small knife, make a 0.5 cm slit in the center of each pie.
Bake until the pastry is golden brown, about 14-15 minutes. Remove from the oven and cool for 30 minutes. Remove the pies from the pan by pulling on the overhanging parchment paper. Peel off the parchment paper and serve.