Mini berry pies

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  • 2 cups flour
  • 3.5 oz butter
  • Half a bell pepper of each color
  • 3.5 oz fish
  • 1 tbsp tomato sauce
  • 3.5 oz pesto
  • 2.5 oz goat cheese
  • 1 red onion
  • 2 garlic cloves
  • 2.5 oz Brie cheese
  • 1/2 cup lemon juice
  • 2.5 oz blackberries
  • 2 oz rough bindweed fruit
  • 2 oz physalis
  • 2.5 oz raspberries
  • 0.7 oz coriander


First make the dough: put the flour, butter and a tablespoon of oil in a bowl.

Mix until smooth and allow to set in the fridge.

After about 45 minutes, extend the dough and cut into small circles to put in the baking pan.

Bake in the oven, preheated to 360°F, for 10 minutes.

While waiting for the dough to cook, prepare the ceviche. For this, julienne the red onion, chiffonade the coriander, squeeze half a cup of lemon juice, and dice the fish.

Mix all the ingredients, season with salt and pepper, and allow to set in the fridge.

For the other filling, you will need julienned bell peppers, ground garlic, and tomato sauce. First put the bell peppers and garlic in a pan, add a pinch of salt, and wait until completely cooked, then add tomato sauce, cook for around 5 minutes, and allow to set.

Once the dough is cooked, prepare the mini pies. Make the following combinations:

– Pesto, diced goat cheese and raspberries.

-Ceviche with rough bindweed fruit

-Peperonata with physalis

-Brie cheese with blackberries

Serve in a platter and decorate with the remaining berries.