Best Mini Egg Pies Recipe

egg pies recipe


Mini Egg Pies with creamy filling and a super buttery crust are the ultimate snack or dessert. They are fun to eat and make a great party or on-the-go sweet treat. They’re so quick and easy to pull together and are made from simple, everyday ingredients most of us already have on hand.

Soft crumbly and buttery crust with rich and thick custardy egg filling egg pies.

Read also : Peach Cobbler Cheesecake


The egg pies (also called a dan tat) was first introduced in China by the British in the early 1900s. They are similar to Portuguese egg tarts, in that both have a delicious flaky pastry shell and a smooth egg custard filling.

However, there are some differences. Portuguese egg pies have a flakier shell, a sweeter filling, use only egg yolks, and are caramelized longer to get their signature blackened tops.

Hong Kong egg pies are typically smaller, have a sturdier shell, are less sweet, and use the whole egg yielding paler-coloured filing. You can find them at Chinese bakeries or at dim sum restaurants


To make these egg pies you will need for:


  • 1 cup sugar
  • zest of one orange
  • 6 medium eggs
  • 1 can (370mL) evaporated milk
  • 1 teaspoon vanilla


  • 1 1/2 cups all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick or 113g) cold unsalted butter
  • 1 egg yolk (set aside the egg white for froth later)
  • 3 tablespoons ice cold water

Egg Pies Procedure:

To make the crust, combine flour, sugar and salt. Mix well and add cold butter that was cut into smaller portions

Using your fingers, mix it with the dry ingredients until it forms like a wet sand texture. Add one egg yolk and 3 tablespoons ice cold water. Mix just until everything is moistened. Press into a ball, cover with cling film and chill for 30 minutes. Do not knead to retain flakiness

Flatten the dough a bit and cut into 12 equal pieces. Using your fingers, press each dough into 8cm x 4cm aluminum cups or you can use your muffin tin. Make sure the dough is evenly spread from the bottom up to the sides.

Poke the bottom with a fork so the steam could escape and prebake the crust in a preheated oven at 160°C for 10 minutes. Set aside

To make the egg pies filling:

combine sugar and orange zest. Mix to infuse flavor. Add the eggs and mix well until all sugar is dissolved. Add milk and vanilla and mix well. Pass the mixture through a strainer to remove zest and set aside

Beat one egg white until soft peaks. Pour over the top of the filling mixture and whisk just until froth is evenly distributed on top. Pour over prepared crust. Bake egg pies in a preheated oven at 160°C on the top rack of the oven for 30 minutes. Cool completely before removing from the aluminum cups or muffin tin.

Enjoy your egg pies

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