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Buckwheat mini pies with ajvar filling

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September 3, 2017

Overall, mini pies are easy to make, and do not require a special occasion. Best eaten while warm, they are also useful sitting in the fridge in case unexpected guests should pop up. Warm them slightly, and you’re all set. Mini pies are practical to take with you, too. Take them for a walk, on a road trip, as an office snack... All in all, a convenient food.
Mini pies can be made in many ways. Our version, buckwheat with ajvar filling, is a healthy option that’s easy to prepare.
Buckwheat crusts are healthier and more vitamin rich than the regular ones. Cheese and ajvar mix provides a delicately salty, creamy filling. Fill the crusts and bake them in the oven. 15 minutes later, mini pies are ready for you to enjoy.

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 16 pies


500g thin buckwheat pie crusts

4 eggs

500g yoghurt or sour milk

100ml sparkling water

3 tbsp of ajvar

200g fresh cheese

1 tbsp oil

salt to taste

sessame seeds for sprinkling


Mix eggs and yoghurt in a bowl, add salt and a bit of mineral water if needed.

In another bowl, mix cheese and ajvar.

Soak a pie crust in the first mixture, and place in an oiled muffin pan, as a base. Add a spoonful of cheese and ajvar mixture over, then top off with another soaked pie crust. Repeat until you’ve filled the pan.

Spread any remaining cheese and ajvar mixture over the mini pies, and sprinkle white sesame seeds on top.

Bake at 200C for 15 minutes, or until puffy, crunchy and golden-brown.

Serve with ajvar and yoghurt.


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