Menorcan Cheese and Egg Mini Pies

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These bite-sized savory tarts are a beloved specialty from the island of Menorca in Spain's Balearic archipelago. Made with a tender butter crust and filled with grated Mahón-Menorca cheese and a silky egg custard, they capture the rustic elegance of traditional Menorcan home cooking. Best enjoyed warm as a tapa or light lunch with a glass of chilled white wine.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 26 gFat
• 14 gSaturated Fat
• 24 gCarbs
• 1 gFiber
• 2 gSugar
• 14 gProtein
• 320 mgSodium
• 110 mgPotassium
• 280 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the butter pastry

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 tsp fine sea salt
• 7 tbsp (100 g) cold unsalted butter, cubed
• 1 large egg yolk
• 2 to 3 tbsp ice water

For the cheese and egg filling

• 200 g (about 2 cups) Mahón-Menorca cheese, finely grated
• 3 large eggs
• 1/2 cup (120 ml) whole milk
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp chopped fresh flat-leaf parsley
• 1 pinch ground nutmeg, plus salt and black pepper to taste

Directions

1. Make the pastry: In a large bowl, whisk the flour and salt. Cut in the cold butter with your fingertips until the mixture looks like coarse crumbs, then stir in the egg yolk and just enough ice water to bring the dough together.
2. Shape the dough into a disc, wrap in plastic, and chill for 30 minutes while you prepare the filling.
3. Warm the olive oil in a small skillet over medium heat. Cook the onion until soft and translucent, about 5 minutes, then add the garlic and cook 1 minute more. Remove from the heat and let cool slightly.
4. In a mixing bowl, whisk the eggs with the milk, nutmeg, salt, and pepper. Stir in the grated Mahón cheese, the sautéed onion mixture, and the parsley.
5. Preheat the oven to 375°F (190°C) and lightly butter six 4-inch (10 cm) tartlet pans or muffin cups.
6. On a lightly floured surface, roll the pastry to about 1/8-inch (3 mm) thickness. Cut rounds slightly larger than your pans and press them in, trimming the edges flush.
7. Divide the filling evenly among the pastry shells, filling each about three-quarters full.
8. Bake for 20 to 22 minutes, until the crust is deep golden and the filling is just set with a slight puff in the center.
9. Let the pies rest in their pans for 5 minutes, then unmold and serve warm or at room temperature.

Cook’s Notes

• Aged Mahón-Menorca is the authentic choice; if unavailable, mix equal parts aged Manchego and mild young provolone for a similar salty, buttery character.
• Keep all pastry ingredients very cold and work quickly so the butter stays in solid pieces — this is the secret to a flaky, tender crust.
• For a smoky, traditional twist, fold 2 tablespoons of finely diced sobrassada into the filling along with the cheese.
• The pies can be assembled up to 4 hours ahead and baked just before serving, which makes them ideal for entertaining.
• Leftovers keep in the refrigerator for 2 days; reheat in a 300°F (150°C) oven for 8 minutes to refresh the crust.

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