Description
Buttery, handheld pies filled with a rich poppy seed and walnut filling. These mini treats are a cozy nod to European classics, perfect for holidays, tea time, or anytime snacking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp sugar
- ½ tsp salt
- ¾ cup cold unsalted butter, diced
- 1 egg yolk
- ¼ cup sour cream
- 2–3 tbsp cold water
- ½ cup poppy seeds, ground
- ½ cup walnuts, finely chopped
- ¼ cup honey or maple syrup
- 2 tbsp milk (or plant milk)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Optional: zest of 1 orange
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- In a bowl, mix flour, sugar, and salt. Cut in butter until crumbly. Add egg yolk, sour cream, and cold water to form a dough. Chill for 30–60 minutes.
- In a saucepan, combine poppy seeds, walnuts, honey, milk, vanilla, cinnamon, and optional zest. Heat gently until thickened. Cool.
- Preheat oven to 375°F (190°C). Roll dough to ⅛-inch thick. Cut circles with a 3-inch cutter.
- Add 1 tsp filling to center. Fold and seal edges with a fork. Place on baking sheet or in muffin tins.
- Brush with egg wash. Bake 18–22 minutes or until golden brown.
- Cool and dust with powdered sugar if desired.
Notes
- Use ground poppy seeds for best texture.
- Chill dough well to prevent shrinking during baking.
- Seal pies tightly to avoid filling leaks.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 mini pie
- Calories: 160 kcal
- Sugar: 5 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: mini walnut poppy seed pies, poppy seed hand pies, European mini pies, honey walnut filling, holiday sweet pastries