🥧 Mediterranean Mini Savory Pie

🥧 Mediterranean Mini Savory Pies

Crispy pastry shells filled with creamy vegetables, herbs, and olive oil — perfect for lunch, dinner, or appetizers.

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🧺 Ingredients (for 6 mini pies):

For the pastry (you can use ready puff pastry or make your own):

• 1 sheet puff pastry (or phyllo dough, thawed if frozen)

• 1 tbsp olive oil (for brushing)

For the filling:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1/2 cup diced carrots

• 1/2 cup green peas (fresh or frozen)

• 1/2 cup diced bell peppers (yellow or red)

• 1/2 cup cooked shredded chicken or chickpeas (for vegetarian option)

• 1/2 cup unsweetened Greek yogurt or light cream

• 1/4 cup crumbled feta cheese (optional)

• 1 tbsp chopped fresh parsley

• 1 tsp dried oregano

• Salt & pepper to taste

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👩‍🍳 Directions:

1. Preheat oven to 375°F (190°C). Grease a muffin tin or small tart pans lightly with olive oil.

2. Prepare the pastry:

   • Cut circles of puff pastry large enough to line the muffin cups and slightly overhang the edges.

   • Press them into the cups gently.

3. Prepare the filling:

   • In a skillet, heat 1 tbsp olive oil over medium heat.

   • Sauté onions and garlic until fragrant.

   • Add carrots, peas, and bell peppers. Cook for 3–4 minutes until tender.

   • Stir in the shredded chicken (or chickpeas).

   • Reduce heat and mix in Greek yogurt (or light cream), feta, oregano, parsley, salt, and pepper.

   • Cook for 1–2 minutes until creamy, then remove from heat.

4. Assemble the pies:

   • Spoon the filling into each pastry cup.

   • Optionally, cover with a small pastry circle on top and seal the edges (or leave open-faced, as in the picture).

   • Brush tops lightly with olive oil.

5. Bake for 20–25 minutes, until the pastry is golden and crisp.

6. Cool slightly before removing from the muffin tin. Sprinkle extra parsley on top to serve.

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🌿 Mediterranean Serving Suggestions:

• Serve warm with a side of Greek salad or tzatziki.

• Add sun-dried tomatoes or olives for a richer flavor.

• For a vegan version — skip cheese and use chickpeas with cashew cream instead of yogurt.