Are you a fan of mini pies? If so, you’re in luck! With the rise of mini pie makers and individual-sized baking dishes, it’s never been easier to whip up a batch of bite-sized treats that are perfect for snacking, sharing, or serving at your next gathering.
From classic fruit-filled options like apple and strawberry rhubarb, to savory choices like chicken pot pie and pulled pork BBQ, there’s a mini pie recipe out there for everyone. And the best part? They’re incredibly easy to make! Simply preheat your mini pie maker, mix together your ingredients, pour them into the individual cups, and bake until golden brown.
In this article, we’ll be sharing 20 delicious mini pie recipes that are sure to satisfy both sweet and savory cravings. From classic flavors like lemon meringue and blueberry cream cheese, to more unique options like mushroom and gruyère and caprese with fresh basil, there’s something for everyone. So go ahead, get baking, and indulge in the world of mini pies!
Classic Apple Mini Pies with Cinnamon Streusel
These bite-sized treats are perfect for snacking or serving at your next gathering. Flaky pastry, tender apples, and a crunchy cinnamon streusel topping make these mini pies a crowd-pleaser.
Ingredients:
– 1 package (14.1 oz) frozen puff pastry, thawed
– 2 large apples, peeled and diced
– 1/2 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– Cinnamon streusel topping (see below)
Cinnamon Streusel Topping:
– 1/4 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to about 1/8 inch thickness.
3. In a separate bowl, mix together diced apples, granulated sugar, flour, cinnamon, nutmeg, and salt.
4. Spoon apple mixture onto one half of the pastry, leaving a 1/2 inch border around edges.
5. Fold other half of pastry over filling to form a triangle or square shape.
6. Crimp edges to seal.
7. Brush tops with cold water and sprinkle with cinnamon streusel topping.
8. Bake for 20-25 minutes or until golden brown.
Savory Chicken Pot Pie Mini Bites
These bite-sized treats are a perfect combination of flaky crust and creamy filling, making them a delightful addition to any meal or party. With just a few simple ingredients and steps, you’ll be enjoying these savory mini pies in no time!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup heavy cream
– 1/2 cup diced cooked chicken
– 1/2 cup frozen mixed vegetables (such as peas, carrots, and corn)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine flour and cold butter; use a pastry blender or fingers to work butter into flour until mixture resembles coarse crumbs.
3. Gradually add heavy cream, stirring with a fork until dough forms.
4. Roll out dough on a floured surface to about 1/8 inch thickness.
5. Cut into small squares, about 2 inches per side.
6. Place a spoonful of chicken and vegetables in the center of each square; fold dough over filling to form a triangle or square shape.
7. Brush tops with a little water and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Decadent Chocolate Hazelnut Mini Pies
Rich, gooey chocolate and nutty hazelnuts come together in these bite-sized treats that are sure to satisfy any sweet tooth.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 cup hazelnuts, chopped
– 1/4 cup semisweet chocolate chips
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cocoa powder, granulated sugar, and confectioners’ sugar.
3. Add cold butter and use a pastry blender or fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in chopped hazelnuts and chocolate chips.
5. Divide dough evenly among muffin cups.
6. Bake for 15-18 minutes, or until edges are set and centers are slightly puffed.
7. Let cool completely before serving.
Cooking Time: 15-18 minutes
Spinach and Feta Mini Hand Pies
A savory and flaky pastry filled with the perfect blend of spinach and feta cheese, these bite-sized treats are perfect for a quick snack or party appetizer.
Ingredients:
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 egg, beaten (for egg wash)
– Water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat olive oil over medium-high heat. Add chopped onion and cook until translucent.
3. Add garlic, spinach, salt, and pepper. Cook until spinach is wilted.
4. Stir in feta cheese until well combined.
5. Roll out puff pastry to 1/8-inch thickness. Cut into squares (about 3 inches per side).
6. Place a spoonful of spinach-feta mixture onto one half of each square. Fold the other half over, pressing edges to seal.
7. Brush tops with beaten egg and cut small slits for steam release.
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Strawberry Rhubarb Mini Pies with Lattice Crust
These bite-sized Strawberry Rhubarb Mini Pies with Lattice Crust are the perfect treat for springtime gatherings. With a delicate balance of sweet strawberries and tart rhubarb, these mini pies will be a hit at any occasion.
Ingredients:
For the filling:
– 1 cup sliced strawberries
– 1/2 cup sliced rhubarb
– 2 tablespoons granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
For the lattice crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together strawberries, rhubarb, sugar, cornstarch, and lemon juice. Let it sit for 15 minutes, allowing the mixture to thicken.
3. Roll out the lattice crust dough to about 1/8 inch thickness. Cut into strips, about 1 inch wide.
4. Spoon the filling onto a mini muffin tin, leaving a small border around the edges.
5. Place a lattice strip on top of each pie, weaving it to create a lattice pattern. Trim excess dough and press edges to seal.
6. Brush tops with egg wash (beaten egg mixed with 1 tablespoon water) and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Beef and Cheese Empanada-Style Mini Pies
A flavorful twist on the classic empanada, these bite-sized pies are filled with tender beef and melted cheese.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1 egg, beaten (for egg wash)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Roll out the puff pastry on a floured surface to about 1/8 inch thickness. Cut into squares, about 3 inches per side.
5. Place a spoonful of the beef mixture onto one half of each square, leaving a 1/2 inch border around the edges. Top with shredded cheese.
6. Fold the other half of the pastry over the filling to form a triangle or a square shape. Press the edges together to seal.
7. Brush the tops with beaten egg for a golden glaze.
8. Place the mini pies on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Lemon Meringue Mini Pies with Toasted Topping
These bite-sized treats are a perfect combination of tangy lemon filling and toasted meringue topping, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 package mini pie crusts
– 1 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 cup unsalted butter, melted
– 1 cup meringue topping (see below)
– Confectioners’ sugar for dusting
Meringue Topping:
– 1/2 cup granulated sugar
– 1/2 teaspoon cream of tartar
– 1/2 teaspoon water
– 2 large egg whites, at room temperature
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together lemon juice and sugar until dissolved.
3. Add melted butter and egg yolks; whisk until smooth.
4. Roll out pie crusts; fill with lemon mixture and bake for 18-20 minutes or until golden.
5. Prepare meringue topping by beating sugar, cream of tartar, and water in a bowl until well combined. Beat in egg whites until stiff peaks form.
6. Spoon meringue over mini pies and toast under broiler for 30 seconds to caramelize.
7. Dust with confectioners’ sugar and serve warm.
Cooking Time: 20-25 minutes
Pumpkin Spice Mini Pies with Whipped Cream
Warm up to the flavors of fall with these bite-sized Pumpkin Spice Mini Pies, topped with a dollop of creamy whipped cream. Perfect for a cozy autumn evening or a holiday gathering.
Ingredients:
– 1 package of mini pie crusts (about 24-30)
– 1 cup of canned pumpkin puree
– 1/2 cup of heavy cream
– 1/4 cup of granulated sugar
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of ground nutmeg
– 1/4 teaspoon of salt
– 2 tablespoons of unsalted butter, melted
– Whipped cream for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together pumpkin puree, heavy cream, sugar, cinnamon, nutmeg, and salt.
3. Roll out mini pie crusts and fill each with about 1 tablespoon of the pumpkin mixture.
4. Drizzle melted butter over the filling.
5. Bake for 15-20 minutes or until crust is golden brown.
6. Let cool completely before serving with whipped cream.
Cooking Time: 15-20 minutes
Blueberry Cream Cheese Mini Pies
Brighten up your day with these bite-sized Blueberry Cream Cheese Mini Pies! A perfect combination of tangy cream cheese and sweet blueberries, all wrapped up in a flaky crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup (110g) cream cheese, softened
– 1/4 cup (55g) granulated sugar
– 2 tablespoons honey
– 1 egg, beaten (for egg wash)
– 1 cup (120g) fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
3. In a small bowl, mix cream cheese, sugar, and honey until smooth.
4. Spoon a small amount of the blueberry mixture onto one half of the pastry, leaving a 1/2 inch border around the edges.
5. Fold the other half of the pastry over the filling, pressing edges to seal.
6. Brush tops with beaten egg for a golden glaze.
7. Place mini pies on prepared baking sheet and bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Pulled Pork BBQ Mini Pies with Coleslaw
Take your pulled pork game to the next level by serving it in bite-sized, flaky pie crusts and topping with a refreshing coleslaw. Perfect for parties or a quick weeknight dinner.
Ingredients:
– 1 pound pulled pork
– 1 package mini puff pastry, thawed
– 1/4 cup BBQ sauce
– 1/2 cup coleslaw (store-bought or homemade)
– Salt and pepper to taste
– Optional: chopped scallions or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to desired thickness.
3. Spoon about 1 tablespoon of pulled pork onto one half of the pastry, leaving a 1/4-inch border around the edges.
4. Drizzle with BBQ sauce and top with a spoonful of coleslaw.
5. Fold the other half of the pastry over the filling and press edges to seal.
6. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.
Cooking Time: 12-15 minutes
Banana Caramel Mini Pies with Pecan Crust
Mini pies packed with sweet banana caramel filling and crunchy pecan crust are the perfect treat for any occasion. With just a few simple ingredients, you can create these bite-sized wonders in no time!
Ingredients:
– 1 cup pecans
– 1/2 cup granulated sugar
– 1/4 cup melted butter
– 3 ripe bananas, sliced
– 1 cup caramel sauce (homemade or store-bought)
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a food processor, grind pecans and sugar until coarsely chopped.
3. Add melted butter and process until mixture forms a ball.
4. Roll out dough on a floured surface to about 1/8 inch thickness.
5. Cut into squares or use a cookie cutter to create shapes.
6. Spoon a small amount of caramel sauce onto each square, leaving a 1/2 inch border.
7. Top with sliced bananas and fold crust over filling, pressing edges to seal.
8. Brush tops with beaten egg for a golden glaze.
9. Bake for 20-25 minutes or until crust is golden brown.
Cooking Time: 20-25 minutes
Mushroom and Gruyère Mini Galettes
These bite-sized treats are perfect for a quick appetizer or snack. A flaky pastry crust filled with sautéed mushrooms and melted Gruyère cheese will become your new favorite combination.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1/2 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1/4 cup grated Gruyère cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a skillet, sauté the mushrooms in butter until softened and fragrant. Season with salt and pepper.
4. Place a spoonful of mushroom mixture onto one half of the pastry, leaving a 1/2-inch border around. Sprinkle with Gruyère cheese.
5. Fold the other half of the pastry over the filling to form a triangle or square shape. Press edges to seal.
6. Brush tops with egg wash (beaten egg mixed with 1 tablespoon water) and sprinkle with salt.
7. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Peach Cobbler Mini Pies with Vanilla Glaze
Sweeten up your snack time with these bite-sized peach cobbler pies, topped with a rich vanilla glaze.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup granulated sugar
– 1/2 cup canned peaches in heavy syrup, drained and chopped
– 1 egg, beaten
– 1 tablespoon milk
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
– Vanilla glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour and sugar. Add butter and mix until crumbly.
3. Press about 1 tablespoon of the mixture into each liner.
4. Top with about 1/2 teaspoon chopped peaches and a pinch of beaten egg.
5. Roll out remaining dough to a thickness of about 1/8 inch. Cut into strips for lattice topping.
6. Place strips on top of peach filling, weaving into a lattice pattern.
7. Bake for 20-25 minutes or until golden brown.
Vanilla Glaze:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
Whisk together glaze ingredients until smooth. Drizzle over cooled mini pies and dust with confectioners’ sugar.
Cheesy Broccoli and Cheddar Mini Pies
These bite-sized pies are perfect for a quick snack or as an appetizer for your next gathering. With a flaky crust, creamy broccoli and cheddar filling, and a golden-brown finish, you’ll be hooked from the first bite.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 2 cups broccoli florets
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a skillet, sauté the broccoli with butter until tender.
3. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
4. Spoon the broccoli mixture onto one half of the pastry, leaving a 1/2 inch border around the edges.
5. Sprinkle cheddar cheese over the broccoli.
6. Fold the other half of the pastry over the filling and press edges to seal.
7. Brush with heavy cream and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Key Lime Mini Pies with Graham Cracker Crust
These bite-sized Key Lime Mini Pies with Graham Cracker Crust are the perfect treat for any occasion. With a tangy key lime filling and a crunchy graham cracker crust, you’ll be hooked from the first bite.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
– 3 large egg yolks
– 1/2 cup key lime juice
– 1 teaspoon grated lime zest
– Whipped cream or meringue for topping (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs and sugar. Stir in melted butter until well combined.
3. Press mixture into the bottom and up the sides of mini muffin tin cups.
4. Bake crust for 5-7 minutes, or until lightly browned.
5. In a large bowl, whisk together egg yolks, key lime juice, and grated lime zest until smooth.
6. Pour filling into baked crusts and bake for an additional 12-15 minutes, or until set.
7. Allow pies to cool completely before serving. Top with whipped cream or meringue, if desired.
Cooking Time: 20-22 minutes
Caprese Mini Pies with Fresh Basil
These bite-sized Caprese mini pies are a creative take on the classic Italian salad, featuring fresh mozzarella, tomato, and basil in a flaky pastry crust. Perfect for a quick snack or appetizer, these mini pies are sure to impress.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 8 oz fresh mozzarella cheese, sliced
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into small squares, about 3 inches per side.
3. Place a slice of mozzarella cheese in the center of each square. Top with a spoonful of diced tomato and a sprinkle of chopped basil.
4. Fold the pastry squares over the filling, pressing edges to seal. Brush tops with olive oil and season with salt and pepper.
5. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Cherry Almond Mini Pies with Crumb Topping
These bite-sized treats combine the sweetness of cherries and almonds with a crumbly topping, perfect for snacking or serving at your next gathering.
Ingredients:
– 1 cup cherry preserves
– 1/2 cup sliced almonds
– 1 sheet frozen puff pastry, thawed
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Cut into 12 equal squares.
3. In a small bowl, mix together cherry preserves and sliced almonds. Spoon a small amount onto one half of each square, leaving a 1/2-inch border around the edges.
4. Fold the other half of the pastry square over the filling to form a triangle or a square shape. Press edges to seal.
5. In a separate bowl, mix together sugar, flour, and salt. Add cold butter and use a pastry blender or your fingers to work into coarse crumbs.
6. Sprinkle crumb topping evenly over the mini pies.
7. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Bacon and Egg Breakfast Mini Pies
Start your day with a twist on classic breakfast fare: these bite-sized pies are packed with crispy bacon, fluffy eggs, and flaky crust. Perfect for grab-and-go mornings or weekend brunches.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 6 slices of cooked bacon, crumbled
– 4 large eggs
– 1/2 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to about 1/8 inch thickness.
3. Cut into 12 equal squares.
4. In the center of each square, place a spoonful of crumbled bacon, followed by a small dollop of scrambled eggs.
5. Sprinkle with shredded cheese (if using).
6. Fold the pastry over filling to form a triangle or use a cookie cutter to create fun shapes.
7. Brush edges with egg wash and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Salted Caramel Apple Mini Pies
These bite-sized Salted Caramel Apple Mini Pies are a perfect treat for any occasion. Flaky pastry, tender apples, and a hint of salted caramel come together to create a delightful combination.
Ingredients:
– 1 sheet puff pastry, thawed
– 2-3 apples, peeled and sliced
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1/4 teaspoon salt
– 1/4 teaspoon vanilla extract
– 1/2 cup caramel sauce (homemade or store-bought)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to about 1/8 inch thickness. Cut into squares, about 3 inches per side.
3. In a bowl, mix together sliced apples, granulated sugar, melted butter, salt, and vanilla extract.
4. Spoon a small amount of apple mixture onto one half of each square, leaving a 1/2-inch border around the edges.
5. Drizzle a small amount of caramel sauce over the apples.
6. Fold the other half of the pastry square over the filling to form a triangle or a rectangle. Press edges together to seal.
7. Place mini pies on prepared baking sheet and bake for 20-25 minutes, or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Sweet Potato Marshmallow Mini Pies
Sweet Potato Marshmallow Mini Pies: A Delicious Twist on Classic Pecan Pie
These bite-sized treats combine the natural sweetness of sweet potatoes with the fluffy goodness of marshmallows, all wrapped up in a flaky pie crust. Perfect for a Thanksgiving or holiday gathering.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup granulated sugar
– 1/4 cup light corn syrup
– 1/4 cup melted unsalted butter
– 2 cups mini marshmallows
– 1 teaspoon vanilla extract
– 1 pie crust (homemade or store-bought), chilled
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine mashed sweet potatoes, sugar, corn syrup, and melted butter. Mix until smooth.
3. Stir in marshmallows and vanilla extract.
4. Roll out pie crust and cut into small squares (about 1 inch).
5. Spoon about 1 tablespoon of the sweet potato mixture onto each square, leaving a 1/2-inch border around edges.
6. Fold squares into triangles to form mini pies. Seal edges with a fork.
7. Place on baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Summary
Get ready to satisfy your cravings with these 20 mouthwatering mini pie maker recipes! From classic apple and cinnamon streusel to decadent chocolate hazelnut, savory chicken pot pie bites, and sweet strawberry rhubarb pies, there’s something for everyone. These bite-sized treats are perfect for parties, snacks, or just because. Discover unique flavor combinations like beef and cheese empanadas, lemon meringue with toasted topping, and pulled pork BBQ with coleslaw. Whether you’re a sweet tooth or savory lover, these mini pie recipes will impress!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
