Mini Cottage Cheese Pies
These mini cottage cheese pies are the perfect quick and easy treat for any time of day. Made with ready-rolled shortcrust pastry, they’re filled with a creamy, lightly sweet cottage cheese mixture flavoured with lemon and vanilla. The sultanas add a touch of natural sweetness, making these pies both comforting and wholesome. Ready in just 15–20 minutes, these bite-sized pies are a fantastic option for afternoon tea, a sweet snack with your morning coffee, or even a light dessert. They’re budget-friendly, fuss-free, and a great way to use up store-cupboard staples.
Tips & Variations
- Swap sultanas for chopped dried apricots, cranberries, or raisins.
- Add a pinch of cinnamon or nutmeg to the filling for extra warmth.
- Use puff pastry instead of shortcrust for a lighter, flakier version.
- Drizzle with honey before serving for added sweetness.
Ingredients
Method
- Lightly grease a shallow cupcake or scone tin with oil or butter. Preheat the oven to 180°C (350°F).
- In a bowl, mix the cottage cheese with the egg, vanilla and sugar.
- Stir in the lemon zest and juice. If the mixture feels too runny, add 1 Tbsp of cornflour. Fold in the sultanas and set aside.
- Unroll the pastry onto a flat surface. Using a cup or cutter slightly larger than the tin holes, cut out circles. Place them over the holes and gently press down to line the tin.
- Prick the base of each pastry case with a fork to prevent bubbling. Brush lightly with melted butter or oil.
- Spoon the cottage cheese mixture evenly into each pastry case. Bake for 15–20 minutes, until the pastry is golden and crisp.
- Transfer the pies to a wire rack to cool. Serve lukewarm or at room temperature with tea, coffee, or fresh fruit.