Mini Egg Pies Ingredients with easy method

Mini Egg Pies Ingredients with easy method 

Mini Egg Pies with smooth custard filling and an overly buttery crust are a definitive bite or sweet. In a convenient mini size, they are enjoyable to make as they are to eat and make an incredible gathering or in a hurry sweet treat.

lady pressing mini egg pies in plastic compartments 

Before there was Kawaling Pinoy, my long-lasting dream was to have my own eatery or providing food administrations. Many occasions throughout the years I thought of stopping my all day employment and taking the dangerous dive, however the possibility of bouncing into the water with the two feet was overwhelming particularly with a needy kid still in school.

Everything I could do was make little strides and see where they brought me. I reached a couple of eateries and Asian markets in our general vicinity to offer my mini egg pies, leche flan, and cassava cake on a transfer premise and had a companion plan a bundling name on Photoshop for my items.

bundling name for mini egg pies 

bundling name for my mini egg pies 

I'd get back home from work late toward the evening, prepare my treats till first light and convey them the following day before I got down to business once more. It was a debilitating one-individual show yet in any case energizing.

On the off chance that you happened to be at a specific Asian store in Carson, California mid-October of 2010 and saw a suspicious-looking lady taking photos of their refrigerator, that would have been me. As you see from the photograph beneath, just one remaining out of the 40 packs I acquired. It was so strange to see something I prepared entirely the racks available to be purchased!

pack of mini egg pies in store's refrigerator 

a pack of my mini egg pies in a store's refrigerator

Tragically, following a time of working it out, I needed to acknowledge it was everything except unrealistic reasoning. Despite the fact that the endeavor was fruitful all alone merits, it was too little scaled to warrant enlisting another pair of hands to help or to surrender my business to concentrate on it a hundred percent.

Be that as it may, regardless of whether I don't sell these mini egg pies any longer, I still consistently make them for potlucks or social events. Helpfully scaled down and with a crust so fresh and flaky and a custard filling so smooth and smooth, they are constantly a group top pick!

Try them out and tell me in the remarks underneath on the off chance that I could have been the following Sara Lee in the event that I clutched the fantasy somewhat more. 🙂

mini egg pies on a wire rack

Mini Egg Pies 

Tips on How to Make Mini Egg Pies

The way to buttery, flaky crusts is beginning with VERY chilly fixings. I suggest solidifying the butter 3D shapes and cooling the flour for a couple of moments to keep up cool temperatures.

For a delicate crust, use super cold water and include simply enough sum for the dough to hold together. The dough ought not be clingy yet shaggy and feel practically dry to the touch.

Chill the dough for in any event 30 minutes in the refrigerator before turning out, particularly during blistering climate. Work quick while rolling and covering the biscuit skillet, so the dough doesn't warm up. On the off chance that it starts to mellow, destroy or stick on the work surface, come back to refrigerator to chill for around 5 minutes

Handle the dough delicately and don't over control to forestall gluten arrangement.

Mini Egg Pies Ingredients

For the Crust

8 ounces butter

2 cups flour

1 teaspoon salt

2 tablespoons sugar

1/4 cup ice water

For the Custard FIlling

6 egg yolks

1 can (12 ounces) dissipated milk

1 can (14 ounces) improved consolidated mil

Directions  Mini Egg Pies 

Cut butter into 3D squares and stop for around 30 minutes to 60 minutes.

In a bowl, whisk together flour, salt, and sugar and chill in the refrigerator for around 30 minutes.

Add butter to flour blend. Cut the butter into the flour utilizing a baked good blender or by squeezing the fat into the flour blend with hands. Work them together until looking like coarse cornmeal with pea-like, butter-dotted pieces.

Gradually sprinkle ice water to the flour-butter blend and with hands, blend until simply joined. Tenderly accumulate dough and press into a ball. In the event that the dough is excessively brittle and doesn't hold together, include more water a tablespoon at once. Try not to ADD TOO MUCH

Envelop dough with saran wrap and chill by the refrigerator for around 2 hours.

In the interim, In a bowl, consolidate egg yolks, vanished milk and dense milk until mixed. Utilizing a cheesecloth, strain custard blend.

Gap dough into 12 balls. Spot each ball between two sheets of material paper and with a moving pin, tenderly smooth each ball into 4-inch distance across and 1/8-inch thickness.

Splash openings of a 12-gap biscuit container with nonstick cooking shower. Lift each smoothed dough and spot into every biscuit gaps and with hands, tenderly press on sides and base. Trim off overabundance dough on edges.

Empty custard blend into arranged dough-arranged biscuit container to 3/4 full and heat in a 350 F broiler for around 20 to 25 minutes or until crust is brilliant and a toothpick embedded in custard tells the truth.

Expel from stove and permit to cool before expelling from skillet. Best served at room temperature.