Could this be a modern take on the traditional Danish tartlet?
Okay, before any traditional Danish tartlet enthusiasts get too upset, let me admit that the comparison might be a bit of a stretch.
The classic Danish tarteletter, with their crispy pastry shells and creamy fillings, are obviously something quite different. But the basic idea of filling delicious, flaky pastry with something savory isn’t all that far removed.
And perhaps that’s enough to call these little pies a modern cousin of the traditional tartlet.
In this recipe from Henriette_ak, ready-made puff pastry is cut into circles and pressed into muffin tins. Each pastry case is then filled with chorizo, spinach, cherry tomatoes, bell pepper, and grated cheese before being topped with another piece of puff pastry.
The result isn’t the open tartlet we’re used to in Denmark, but rather a small, enclosed savory pie with a light, crispy crust and a juicy, flavorful filling.
Personally, I think the most interesting thing is that the concept works in much the same way as traditional tartlets.
You start with a crispy pastry shell, find something delicious to put inside, and let your imagination and whatever happens to be in your refrigerator do the rest.
Unlike traditional tartlets, however, these little pies can be packed up and eaten with your hands, making them perfect for everything from packed lunches to picnics.
The filling is where things get really interesting
Henriette_ak’s version almost reminds me of a pizza wrapped in puff pastry.
After all, chorizo, tomatoes, bell peppers, and cheese are flavors we already know work incredibly well together. The spinach adds a little freshness while also helping to keep the filling moist.
But I actually think this recipe becomes even more interesting when you start looking at it as a basic concept rather than one specific dish.
Just like with traditional tartlets, the filling is what determines the final result.
If you have leftover Bolognese sauce from the night before, you can use that as a filling. Leftover chicken would also work wonderfully with mushrooms and a little cheese.
You could even take the comparison with Danish tartlets quite literally and make a version inspired by the classic combination of chicken and asparagus in a creamy sauce.
I would be a little careful with fillings that contain too much liquid, though. The puff pastry still needs to become beautifully crispy, and that’s probably the most important rule to remember when experimenting with your own combinations.
You can also use regular shortcrust pastry or pizza dough, but I agree with Henriette that puff pastry brings something special to the dish.
It becomes wonderfully light, airy, and crispy, and that texture is exactly what makes these little pies more exciting than simply wrapping the same ingredients in ordinary dough.
A brilliant way to use up leftovers
One of the best things about recipes like this is how easily they can become part of your everyday cooking rather than something you only make once.
As long as you have a roll of puff pastry in the refrigerator, it really doesn’t take much effort to prepare six delicious little pies.
Simply cut the pastry into circles, press them into a muffin tin, and add your chosen filling.
Place a smaller piece of pastry on top of each one, seal the edges with a fork, and bake for approximately 20 minutes at 200°C (392°F).
That’s all there is to it.
These little pies are also ideal for those days when your refrigerator is full of small amounts of leftover ingredients that aren’t quite enough for a complete meal on their own.
Put them together inside a few puff pastry cases, and suddenly you’ve created something that feels like an entirely new dish.
Serve the pies with fresh vegetable sticks or a simple salad for dinner, take them along on a picnic, or pack one in your lunchbox.
I think you’ll quickly discover why this idea works so well.
Whether these little pies really represent the evolution of the traditional Danish tartlet is something people can debate for themselves.
But crispy pastry filled with delicious ingredients has been a winning combination for a very long time, and I can’t see any reason why we should stop enjoying it now.
Good luck, and enjoy!
Frequently asked questions
Can you use different fillings in puff pastry pies?
Absolutely! That’s one of the best things about this recipe. Leftover Bolognese sauce makes an excellent filling, but you can also experiment with chicken, vegetables, different cheeses, or whatever leftovers you have in the refrigerator.
Can you use something other than puff pastry?
Yes. Both regular shortcrust pastry and pizza dough can be used. However, puff pastry creates a particularly light, airy, and crispy texture that works beautifully with these little pies.
How do you prevent puff pastry pies from becoming soggy?
Avoid using fillings that contain too much liquid, and make sure to bake the pies until the pastry is beautifully golden and crispy. For this recipe, that takes approximately 20 minutes at 200°C (392°F).