Cheese Pies with Tapioca Flour

If you love cheesy, savory bites that melt in your mouth, these Mini Cheese Pies made with tapioca flour are about to become your new favorite. They’re light, flavorful, and incredibly easy to make — perfect for everything from casual snacking to elegant entertaining.

With a blend of grated Parmesan and semi-hard cheese, plus the unique chew of tapioca flour, these little pies offer a delicious twist on traditional cheese pastries. Whether you’re prepping for a party or just craving something cozy, this recipe delivers comfort and flavor in every bite.

🧀 Ingredients (for the dough)

👩‍🍳 Step-by-Step Instructions

Step 1: Blend the Batter

• Combine milk, tapioca flour, eggs, oil, salt, and grated semi-hard cheese in a blender.
• Blend until smooth and creamy — no lumps, just a silky batter ready to bake.

Step 2: Prep Your Tins

• Preheat oven to 356°F (180°C).
• Grease and lightly flour your pie tins or muffin tray to prevent sticking.
• Use mini molds or standard muffin cups — just adjust baking time as needed.

Step 3: Fill & Top

• Pour the batter into each tin, leaving about a finger’s width from the top.
• Sprinkle grated Parmesan over each pie for a golden, crispy finish.

Step 4: Bake to Perfection

• Bake for 35 minutes, or until tops are golden and cheese is bubbly.
• Check around the 30-minute mark to avoid overbaking.
• Let cool slightly before serving.

💡 Tips for Cheese Pie Success

• Choose quality cheese: Parmesan, Gouda, or Monterey Jack add depth and richness. Mix and match for layered flavor.
• Add your twist: Stir in herbs like rosemary or thyme, diced ham, or sautéed onions for extra flair.
• Mind the fill line: Leave space for the pies to puff up — overfilling leads to spills and uneven baking.
• Watch for golden tops: That crispy Parmesan crust is your signal they’re ready.
• Serve your way: Pair with salad for lunch, add to a charcuterie board, or enjoy solo as a savory treat.