Cheese pies (Mini Quiches)


Cheese pies (Mini Quiches)


  • 1 lb short crust pastry dough:
  • 4 cups flours
  • 1 cup vegetable shortening 1 stick
  • ¼ cup butter
  • about 8 tablespoon ice cold water
  • 1 cup whole milk
  • 7 ounces shredded sharp cheddar cheese
  • 4 eggs
  • 3 tablespoon spicy brown mustard
  • 1 mini red bell pepper or ½ large bell pepper, finely chopped
  • 2 heads of green scallions finely chopped
  • 1 wiri wiri pepper finely chopped
  • 1 teaspoon granulated garlic


Rub/cut/mix shortening and butter into flour until mixture forms a bread crumb like texture. Add ice water, 1 tablespoon at a time, and pinch mixture together to form a soft dough. Do not knead.
Separate mixture into two and chill in the refrigerator for as least 1 hour. When chilled, use dough to make any Guyanese pastry combination.

Combine milk, eggs, mustard, pepper and granulated garlic in a measuring cup. Whisk until completely mixed together.
Roll pastry dough out until it is ⅛ inch thick. Cut into circles large enough to cover a cups in a muffin pan.

Grease a muffin pan with butter or cooking spray, then line with pastry dough. Fill muffin pan with cheese until about ½ way up each cup. Then add a bit of scallions and bell peppers. Pour milk and egg mixture into cup, until is covers the cheese.

Then top off with a bit more shredded cheese. Bake for 25-30 minutes at 350 degrees Fahrenheit.
Remove from oven and let cool before serving.

Enregistrer un commentaire

Plus récente Plus ancienne