Cocktail pies (± 30 pcs)

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Ingredients:

175 gr flour

salt

100 gr cold butter

5 tablespoons Parmesan cheese

1 egg

2-3 tablespoons water

stuffings, mix/chop: 

pesto, sun dried tomatoes, olives

or olive tapenade, quail egg, parsley

or cream cheese, smoked salmon

extra:

3 12 mold muffin pan

Preparation:

© Janneke's Recipe pages - cheese meals, party foods, cookies

Sift flour and salt in a bowl. Rub with the fingertips the cubed butter slightly into the flour till the dough resembles breadcrumbs. Add grated cheese and mix well.

Make a hole in the middle. Add beaten egg and little water and stir to a crumbly dough. Push the dough together, make a ball of the dough, wrap in plastic and place 30 minutes in the fridge.

Prepare:

Preheat the oven to 210°C/400°F (fan oven 190°C/375°F).

Grease the muffin pan. Roll the dough to 3 mm and cut ± 30 circles of 8 cm. Place the dough in the muffin molds. Bake golden brown in 8-9 minutes. Let the pies cool in the molds. Take from the molds and spoon the stuffing in the pies.