For the filling:
- 3 egg yolks
- 1 1/2 tbsp sugar
- 75 ml yogurt (I used Greek yogurt. But I think any kind will do.)
- 200 ml whole milk
- 75 ml condensed milk
For the crust:
- 1 1/2 cup plain flour
- 1/4 cup sunflower oil (or any liquid vegetable oil)
- 1/2 cup ice-cold water
- 1 pinch salt
- In a small bowl, combine the salt and flour. Place the flour mixture and the oil (in a separate container) in the freezer for one hour.
- To make ice-cold water, chill the water in the freezer for 15 minutes. Be careful that the water doesn’t freeze into ice or you will not be able to knead it into the dough.
- Mix the oil into the flour using a pastry blender or a fork until it forms a crumbly dough.
- Gently knead the ice-cold water into the dough. Add about a teaspoon of water at a time and make sure you mix only enough water to bind the dough.
- Divide the dough into 12 pieces. Form each piece into a ball and flatten into a circle about 2 cm larger than the opening of the muffin pan.
- Brush each hole in the muffin pan with oil. Place the flattened dough into each muffin pan hole.
- For the filling, combine egg yolks, sugar, yogurt, whole milk and condensed milk in a bowl. Strain the egg-milk mixture using a cheesecloth (I used a strainer with fine mesh).
- Fill each dough-lined muffin hole with the egg mixture up to 3/4 full.
- Bake in a 180 C oven for about 45 to 50 minutes or until crust is golden brown.
- Remove from oven and allow to cool before removing from pan.
As always, I did a few variations to the original recipe depending on what we had in our kitchen cupboard. And this time, I also combined two recipes. Here are the links to the original recipes:
- For the filling: Mini Eggpies by Kawaling Pinoy — I added yogurt 🙂
- For the crust: Health Pie Crust from food.com — The recipe called for wheat and unbleached flour, I only had plain flour.