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Add a photoA vegetarian festive pie option - these Cranberry and Basil Pie Bites are really quick to prepare and bake – you don't need to blind-bake or pre-cook the filling. You just build the pies and stick them in the oven. Easy!
This recipe creates 24 mini pies (made in a mini muffin pan).
If using premade pastry, go straight to step 3
Ingredients
- 125g flour
- Pinch of salt
- 1/2 tsp oregano
- 50g cold butter, diced
- Some ice cold water
- OR 200g normal shortcrust pastry
- 150g cream cheese, at room temperature
- 1 tbsp lemon juice
- 1 tsp fresh basil, finely chopped
- 50g dried cranberries
Directions
- Mix the flour, salt and oregano into a large mixing bowl. Rub in the butter to a breadcrumb mixture.
- Gradually add a tablespoon of water at a time to knead the mixture into a dough. Wrap and chill for 30 minutes.
- Preheat the oven to 200 degrees C. Cut the pastry in half and roll out one half onto a lightly floured surface. Use a 2.5â round cutter to stamp out 12 circles. Lightly press them into a non-stick mini-muffin. Repeat with the remaining pastry half.
- Put the cream cheese into a large bowl and mix in the lemon juice and basil. Carefully mix in the cranberries. Spoon the mixture into each of the 24 pie shells.
- Bake for about 20 minutes or until the pastry is lightly golden and the filling is slightly springy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 24 servings | |
| Calories 62 | |
| Calories from Fat 34 | 55% |
| Total Fat 3.91g | 5% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 40mg | 2% |
| Potassium 17mg | 0% |
| Total Carbs 6.01g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.59g | 1% |
| Protein 0.93g | 1% |
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