Potato Asparagus Mini Pies
There are few things I love more than a fresh slice of pie.
Sweet pies are usually the first that come to mind when I think about pie (which is often), and I can never stop at just one slice of my favorites, like my Pear Pie with Almond Coconut Topping, my Apple Coffee Cake Pie, or my Chocolate Butterscotch Chip Pie. (Oh! And don’t forget to check out my pie crust tutorial here!)
But I get just as excited about savory pies as I do about sweet–pot pies, quiche, all forms of savory pie are absolutely delicious in my book.
My Favorite Savory Pie
But these Potato Asparagus Mini Pies are without a doubt my favorite savory pie.
They’re creamy from the potatoes, cream cheese, and cheddar, not overly “egg-y” because there’s only one egg in this recipe, and they don’t feel heavy in your tummy–even if you eat a couple of them!–because of the asparagus and fresh chives, which add a refreshingly healthy and herby flavor.
I’m already imagining the fun we’ll have entertaining this summer, serving these Potato Asparagus Mini Pies as an appetizer. These mini pies are also a delicious and filling meal. They’re the perfect spring/summer dish when served with white beans and a nice salad, dressed in my creamy balsamic dressing. I almost feel like I’ve been transported to a classy little Parisian cafe every time we enjoy these mini pies for lunch or dinner.
My Favorite Paprika
The final flavor note of these pies that I just love comes from the paprika. It compliments the filling beautifully, and I even put paprika in the crust. It looks gorgeous, and further pulls these mini pies into the savory pie category.
My very favorite paprika is this one from Simply Organic [aff.link]. I’m consistently impressed with Simply Organic herbs and spices, and I exclusively use Simply Organic’s paprika. If you’re running low on your paprika, definitely give Simply Organic’s a try!
The Perfect Social Snack!
Enjoy the warm weather with these delicious Potato Asparagus Mini Pies. They’re the perfect dish or appetizer as we begin spending more time with friends and family.
Potato Asparagus Mini Pies
For the potatoes:
- 3 Tbsp olive oil
- 1 ½ pounds potatoes, red or yukon gold, chopped to 1/2 inch cubes (I like to use red or yukon gold potatoes here so I don't have to peel them)
- ½ tsp sea salt
- 2 cloves garlic, minced
- 1 cup vegetable broth
For the rest of the filling:
- ¼ cup cream cheese
- 2 Tbsp fresh chives, chopped
- 3 asparagus spears, chopped to 1/3 inch pieces (I cut mine on the bias)
- ½ cup cheddar, freshly grated (white is really good here!)
- ½ tsp paprika
- ½ tsp onion salt
- 1/8 tsp pepper
- 1 egg
For the dough
- 1 ½ cups flour
- ½ cup cold butter, cubed
- ½ tsp paprika
- ½ tsp sea salt
- 2 Tbsp- ¼ cup cold water
- Tomatoes, thinly sliced
Make the potatoes
- In a large skillet, cook the potatoes, garlic, and salt in the olive oil for 5 minutes over medium heat. Stir frequently to keep the potatoes from sticking to the bottom of the pan.
- Add the vegetable broth, and cover the pan, keeping the heat on medium. Stir occasionally, and cook the potatoes for 12 minutes, until a fork goes easily through a piece.
- Now uncover the potatoes, turn the heat to medium low, and cook for two more minutes, flipping the potatoes continuously. After two minutes, most of the vegetable broth will be absorbed by the potatoes. Turn off the heat, and let the potatoes cool slightly.
Make the filling
- While the potatoes cook, prepare the rest of the filling ingredients.
- To a medium sized bowl, add the cream cheese. Use a fork, and mix the cream cheese in the bowl to soften it a little bit. Don’t worry if the cream cheese is a little lumpy at this point--the warmth of the potatoes when we add them will smooth the cream cheese out.
Add the rest of the filling ingredients (but not the egg!)
- Now add the chives, asparagus, pepper, paprika, and onion salt to the bowl. Do a rough mix, then add the potatoes. Mix everything together until completely incorporated. The warmth of the potatoes will help soften the cream cheese.
- Next, add the cheddar, and mix again to incorporate.
Make the dough
- While the filling cools a bit, make the dough for the crust.
- In a medium-sized mixing bowl, add the flour, salt, paprika, and cubed butter. With your hands or a pastry cutter, mix everything together until you have clumps the size of peas.
- Now add the water. Start with 2 Tbsp, and mix until the dough comes together. If the dough is too dry, add the remaining 2 Tbsp of water. And if the dough is too wet, add a little more flour, but only about a tsp at a time. The dough consistency is correct when it all comes together cohesively, and you can form one disk out of the dough. The dough should be moist, but not wet.
- You can refrigerate the dough for later use, or make the pies right away.
Press in the crust
- I recommend using a standard 12 cup muffin/cupcake tin.
- Spray the tin with cooking spray.
- Use 2 tsp of dough per cup, and with your fingers, press the dough into the bottom and up the sides of each cup. A little bit of dough goes a long way here, so don’t be tempted to do much more than 2 tsp of dough per cup! I find it also makes the best ratio of crust to filling in the finished pies if you use 2 tsp of dough per cup.
Add the egg to the filling
- Once you have put the crust in all 12 cups of the muffin tin, add the egg to the filling, and stir until completely incorporated.
Put the filling in the crust
- Now put the filling into each cup of the muffin tin. Fill each cup to just about the top of the crust--the filling won’t rise much in the oven.
- Note: you will have a little bit of extra filling. I like to make a crustless pie with the leftover filling. (I just bake it in an oiled 8 oz ramekin.)
- Top each veggie pie with thinly sliced tomato, if desired.
Bake the pies
- Preheat the oven to 375 degrees.
- Bake the pies for 25 minutes, until the crust is slightly browned, and the filling is golden.
Serve and enjoy!
- Serve these veggie pies as an appetizer, or make them a meal! These mini pies are excellent served with white beans—garbanzo or cannellini are my favorite—and spinach dressed with my creamy balsamic dressing.
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Aren’t these little pink ramekins adorable? I use mine for making personal-sized desserts, like these cakelettes, as well as for prep work, and for storing food in the refrigerator. These are such a stylish addition to the kitchen! Click to view my favorite on Amazon
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