These little pastries are filled with a savory blend of vegetables and would make tasty finger foods at a cocktail party. The dough comes together quickly and is a cinch to work with; you'll need a cookie cutter or an inverted glass to cut out the circles, two to a pie, and to form the pies in a mini muffin tin. Carrots, spinach (frozen is fine here), and leeks go into the flavorful filling that's seasoned with a touch of curry powder.


  • 300 grams wheat flour
  • 3 small eggs
  • 75 grams butter (melted and cooled)
  • salt (to taste)
  • 1 onion (small, chopped)
  • olive oil (to taste)
  • 2 carrots (cubed)
  • 225 grams frozen spinach
  • 3 leek leaves (chopped)
  • salt (to taste)
  • ground black pepper (to taste)
  • 1 teaspoon curry
  • 1 tablespoon corn flour


  1. Preheat oven to 180°C (approximately 350°F).
  2. In a bowl, add flour and make a well in the middle.
  3. Place eggs, butter and a pinch of salt in the well.
  4. Mix with hands until you dough is smooth.
  5. If the dough sticks to hands, slowly add more flour and knead until no longer sticky.
  6. Set aside.
  7. Heat oil in a saucepan and sauté onion.
  8. Add carrots, spinach and leek.
  9. Season with salt, pepper and curry.
  10. Cook until carrots are done.
  11. Add corn flour and mix well.
  12. Set aside.
  13. Sprinkle work surface with flour.
  14. Roll out dough and cut out large, equal circles.
  15. Cut two circles for each pie, or 28 circles.
  16. Grease pans with margarine and dust with flour.
  17. In each pan, press dough into pan so that it overflows.
  18. Add a full tablespoon of filling and top with another circle of dough.
  19. With fingers, join bottom circle to the top one and press into place with decorative folds. Brush with beaten egg yolk and bake for 15-20 minutes, or until golden brown.
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