Be the perfect host: amaze your guests with a wide selection of homemade mini pies made in minutes.

The kit includes a double-sided mold to prepare 19 mini pies (round or hexagonal) in one go, a roller for cutting dough from the top of the mold, and another to give your mini pies a classic lattice finish.

You need 2 sheets of puff pastry dough, your filling, egg for glazing and a garnish (optional).

To learn how to use click the video below!

Get Inspiration from These Fun Recipes!

Mini Apple Pies

• 2 sheets of dough (puff pastry or shortcrust, pizza dough, or empanada dough)
  an egg for glazing
• 2 apples (400 g / 14 oz approx)
• 50 g / 1,7 oz sugar
• 20 g / 0,7 oz butter
• 10 g / 0,3 oz oil
• Sugar for garnish

How to prepare the filling:
1. Peel and cut the apples into small pieces, add the sugar.
2. Add 0,3 oz of oil to a hot frying pan, add the apples, fry for two minutes, then add the butter. Cook until they are a light golden colour.
3. Leave to cool

How to prepare the mini pies:
1. Place the first sheet of dough on top of the mould.
2. Dab the edges with egg for a better seal (optional)
3. Fill the moulds evenly with the filling.
4. If you want a lattice finish, cut the second sheet of pastry with the lattice roller and stretch the dough carefully with your hands.
5. Put the second sheet of pastry on top of the first one.
6. Cut the mini pies using the smooth roller on top of the mould.
7. Remove from the mould and place on a baking sheet at the top of the oven. Brush with egg and decorate with sugar.
8. Bake for 15 minutes at 185ºC / 365ºF. Leave to cool, and they’re ready!

Ham, Cheese and Sun-Dried Tomato Mini Pies

• 2 sheets of dough (puff pastry or shortcrust, pizza dough, or empanada dough)
• an egg for glazing
• 120 g / 4,2 oz ham
• 120 g / 4,2 oz gruyere cheese
• 50 g / 1,8 oz sun-dried tomatoes
• For the garnish: Sun-dried tomatoes

How to prepare the filling:
1. Dice the ham, cheese, and sun-dried tomatoes.
2. Combine all the ingredients.

How to prepare the mini pies:
1. Place the first sheet of dough on top of the mould.
2. Dab the edges with egg for a better seal (optional)
3. Fill the moulds evenly with the filling.
4. If you want a lattice finish, cut the second sheet of pastry with the lattice roller and stretch the dough carefully with your hands.
5. Put the second sheet of pastry on top of the first one.
6. Cut the mini pies using the smooth roller on top of the mould.
7. Remove from the mould and place on a baking sheet at the top of the oven. Brush with egg and garnish with finely chopped sun-dried tomatoes.
8. Bake for 15 minutes at 185ºC / 365ºF. Leave to cool, and they’re ready!

Chicken and Mushroom Mini Pies

• 2 sheets of dough (puff pastry or shortcrust, pizza dough, or empanada dough)
• an egg for glazing
• 1,4 oz onion
• 7 oz chicken
• 5,3 oz mushrooms
• 0,7 oz butter
• 0,7 oz flour
• 2,1 oz cream
• 1,4 oz parmesan cheese
• For the garnish: Grated parmesan cheese

How to prepare the filling:
1. Finely dice the onion. Cut the chicken and mushrooms into small pieces.
2. Fry the onion, chicken, and mushrooms in a frying pan with a small amount of oil for 5 minutes on a medium-high heat. Add the flour and butter, stir well, then add the cream. Allow to thicken, add 0,7 oz of Parmesan, stir well, and leave to cool.

How to prepare the mini pies:
1. Place the first sheet of dough on top of the mould.
2. Dab the edges with egg for a better seal (optional)
3. Fill the moulds evenly with the filling.
4. If you want a lattice finish, cut the second sheet of pastry with the lattice roller and stretch the dough carefully with your hands.
5. Put the second sheet of pastry on top of the first one.
6. Cut the mini pies using the smooth roller on top of the mould.
7. Remove from the mould and place on a baking sheet at the top of the oven. Brush with egg and garnish with the remaining grated parmesan cheese.
8. Bake for 15 minutes at 185ºC / 365ºF. Leave to cool, and they’re ready!

Want More Recipes? Click HERE