I enjoyed preparing (and devouring) these mini egg pies! I liked this batch better than the previous one because I needed fewer ingredients (just like the original recipe) and the filling is so much smoother.
Here’s how the mini egg pies look like. I like the filling to be a bit burnt or caramelized on top so I baked it for an hour.
Click on the photo below to see the recipe for the previous batch where I added yoghurt.