Whenever I see a poll on the nation’s favourite dessert there are two that will always dominate. They are the cheesecake and a fruit pie/crumble. Now what’s better than one dessert? That’s right two desserts. Of course I have combined these to create my Strawberry Cheesecake Mini Pies. These are filled with a strawberry cheesecake filling and they bring me a lot of joy. The only thing I dislike about them is the fact they seem to disappear far too quickly.
There is something to be said for the pleasure I get from food I can hold in my hand. It might be in some way linked to the child inside all of us; whatever the reason ‘hand food’ is good food. These mini pies look so inviting I think the small scale of them immediately puts them in the cute category. They are dinky little pies but this just means you can eat more of them, surely.
Pastry is something I have come to later in my cooking journey. After many failed attempts I was of the opinion that I could purchase perfectly good ‘ready rolled’ why would I bother? Now I really enjoy making pastry, for me the secret is not to fuss too much. Keep things cold and touch them briefly. This pastry produces a lovely crumbly flaky textures, I urge you to roll it out until you think its almost too thin as you do not want thick pastry as they will taste dry if you do.
The strawberry component of these Strawberry Cheesecake Mini Pies is ludicrously simple. Simply hull and slice the strawberries mix with jam and heat. The cheesecake portion is equally easy, mix cream cheese, icing sugar and lemon juice and that’s it. I do think that a sprinkle of demerara sugar before baking really helps promote crispness and crunch.
To top these pies you can really do what ever you like. I think they look very sweet with a lattice, but a plain disc lid with a dribble of strawberry filling is just as inviting. If I am going to lattice the tops I cut very long strips and make a big lattice sheet and then using a cutter (I actually have a glass that is the exact size so I use that) cut out rounds of the lattice and slide on top. Followed by a quick press on the edges to adhere, brush with beaten egg and sprinkle with sugar.
If you are looking for a savoury pastry then take a look at my Chicken & Tarragon Tart. Maybe sweet desserts are more your jam take a look at my Desserts and Baking Section.
If you make these Strawberry Cheesecake Mini Pies I would love to hear how you get on. Let me know in the comments below and tag me in your pictures on social media, use #CUBBintheKitchen to be featured in my stories.
Happy Baking All!
Strawberry Cheesecake Mini Pies
Ingredients
For the Pastry
- 340 grams Plain Flour
- 170 grams Cold Butter Cubed
- 0.5 tsp Salt
- 1 Egg
- 2-3 tbsp Iced Water
For the Filling
- 200 grams Strawberries
- 2 tbsp Strawberry Jam
- 250 grams Cream Cheese
- 30 grams Icing Sugar
- 1 tsp Lemon Juice
To Top
- Beaten Egg
- Demerara Sugar
Instructions
- Make the PastryMethod 1 (Stand Mixer)Put the Flour and Salt into the bowl of a stand mixer and stir with the paddle attachement to throroughly combine. Next add the cubed cold Butter and mix on medium speed util you get a texture of 'coarse breadcrumbs' otherwise known as 'chunky sand' in my house. You can then add the Water 1 tbsp at a time to just bring it together. Then give this a brief knead to get it into a ball wrap tightly in cling or place in a bowl with a covering and in the fridge for 1 hour.Method 2 (By Hand)In a large mixing bowl thoroughly combine the Flour and Salt. Add the cubed cold Butter and then using your fingertips rubb the butter into the flour until you have a very coarse breadcrumbs. Then add the iced Water 1 tbsp at a time mixing with a dinner knife until just cominhg together. Then give this a brief knead to get it into a ball wrap tightly in cling or place in a bowl with a covering and in the fridge for 1 hour.
- Make the FillingHull the Strawberries and slice into small slices. If they are small then quarter them. Place into a small sauepan with the Strawberry Jam and put over a medium heat. Once you have some that have broken up and others that are softening take off the heat and let cool.In a bowl mix together the Cream Cheese, Icing Sugar & Lemon Juice until smoth and comnined then place in the fridge.
- Get the Pastry SortedPreheat the oven to 180°CRoll out the pastry on a lightly floured surface out nice and thin, almost as thin as you dare. About 3mm thick. Using a cutter or a glass cut out circles of pastry and line a muffin tray with the pastry discs.Now if you are doing full lids cut out more circles. If you want to lattice then cut strips and weave them together. I weave a large area of lattice and then cut out circles from there to top the pies.
- Fill & BakeTake the cooled fillings and place a rounded teaspoon of both the Strawberries & Cream Cheese into each pastry case. Then slide the lids on top and press the edges to seal.Brush with beaten Egg and top with a sprinkle of Demerara Sugar.Bake for 30-35 minutes until crisp and golden brown.Allow to cool for at least 15 minutes before eating as they will be very hot. Unless you are enjoying them with ice cream of course.
Thanks so much for the blog post.