- 2 cups mashed potatoes (prepared beforehand)
- 1 cup all-purpose flour
- 1/4 cup cold water
- 1/4 cup butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- chopped herbs such as parsley or chives for garnish
Preheat your oven to 375°F (190°C) and grease a mini muffin tin with butter or cooking spray. In a mixing bowl, combine the flour, salt, and pepper. Cut in the softened butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add cold water to the flour mixture, stirring until the dough comes together. You may not need to use all of the water, so add it gradually until the dough holds together without being too sticky.
Roll out the dough on a floured surface to about 1/8 inch thickness. Use a round cookie cutter or drinking glass to cut out circles of dough, slightly larger than the openings of the mini muffin tin.
Press each circle of dough into the mini muffin tin, forming little cups. Make sure to press the dough up the sides of the tin to create a well for the filling.
Fill each dough cup with a spoonful of mashed potatoes, leaving a little room at the top for the crust. Use any leftover dough to create small circles or strips to place on top of the filled pies.
You can get creative with the designs if you like! Place the filled pies in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown.
Once baked, remove the mini pies from the oven and let them cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely. Garnish the cooled mini pies with chopped herbs if desired, and serve warm or at room temperature.