Get ready to transport your taste buds to the heart of the South with these mouthwatering Mini Southern Tomato Pies that are about to become your new obsession! Imagine golden, flaky pie crusts cradles bursting with juicy cherry tomatoes, melted cheddar cheese, and a hint of fresh basil – these little flavor bombs are so addictive, you won't be able to stop at just one. Whether you're hosting a summer gathering, looking for a show-stopping appetizer, or simply craving a taste of Southern comfort, these mini pies are your ticket to culinary bliss.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 2 cups cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1 tablespoon fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your mini tomato pies bake evenly and develop a nice golden crust.
- Prepare the pie crusts by unrolling them and placing them into a muffin tin. You can use a standard 12-cup muffin tin or a mini muffin tin, depending on the size of the pies you want. Gently press the crusts into the bottom and up the sides of each cup, ensuring there are no air pockets.
- In a mixing bowl, combine the halved cherry tomatoes, shredded cheddar cheese, mayonnaise, chopped fresh basil, salt, and black pepper. Stir the mixture until all the ingredients are well incorporated and the tomatoes are evenly coated with the mayonnaise and cheese.
- Using a spoon, fill each pie crust with the tomato mixture. Be sure to fill them generously, but avoid overfilling to prevent spilling over during baking.
- Once all the cups are filled, place the muffin tin in the preheated oven. Bake for about 25-30 minutes, or until the crusts are golden brown and the filling is bubbly.
- After baking, remove the muffin tin from the oven and allow the mini tomato pies to cool in the tin for about 5 minutes. This will make it easier to remove them without breaking.
- Carefully use a small spatula or knife to lift each pie out of the muffin tin and transfer them to a serving platter. Serve warm or at room temperature as a delightful appetizer or side dish.
Tips
- Choose ripe, sweet cherry tomatoes for the best flavor – the fresher, the better!
- Pat your tomatoes dry before mixing to prevent excess moisture in the pie filling.
- For extra flavor, consider adding a sprinkle of fresh thyme or a dash of garlic powder to the filling.
- Use a non-stick muffin tin or lightly grease the tin to ensure easy removal of the pies.
- Let the pies cool slightly before removing from the tin to help them set and maintain their shape.
- For a crispier crust, you can blind bake the pie crusts for 5 minutes before adding the filling.
- These mini pies are best served warm but are equally delicious at room temperature.
- Store any leftovers in an airtight container in the refrigerator and reheat in the oven for best results.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 6g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 30mg
