Description
Bring a Southern classic to your party table with these Pimento Cheese Bites—mini, buttery pastry cups filled with rich, tangy pimento cheese and baked until golden and gooey. They’re simple to make, packed with flavor, and perfect for everything from brunches and baby showers to tailgates and holiday spreads.
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Ingredients
For the Pimento Cheese:
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1 cup shredded sharp cheddar cheese
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4 oz cream cheese, softened
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¼ cup mayonnaise
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¼ cup diced pimentos, drained
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¼ tsp garlic powder
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¼ tsp smoked paprika
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Salt and pepper, to taste
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Pinch of cayenne pepper (optional)
For the Pastry Bites:
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1 sheet refrigerated pie crust or puff pastry (thawed)
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1 egg (for egg wash)
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Chopped parsley or green onions, for garnish (optional)
Instructions
Step 1: Make the Pimento Cheese
In a mixing bowl, combine shredded cheddar, cream cheese, and mayonnaise.
Mix until creamy, then fold in diced pimentos, garlic powder, smoked paprika, salt, pepper, and cayenne.
Refrigerate while you prep the pastry for easier scooping.
Step 2: Prepare the Crusts
Preheat oven to 375°F (190°C).
Unroll the pie crust or puff pastry on a lightly floured surface.
Use a round cutter or glass to cut out circles.
Press each round gently into a mini muffin tin to create little cups.
Step 3: Fill & Bake
Spoon or pipe about 1 tablespoon of the pimento cheese mixture into each pastry cup.
Brush the edges with beaten egg for a golden finish.
Bake for 14–17 minutes, or until the pastry is golden and the filling is bubbly.
Let cool slightly before removing from the tin.
Step 4: Garnish & Serve
Sprinkle with chopped parsley or green onions if desired.
Serve warm or at room temperature on a party platter.
Notes
Use Sharp Cheddar – The bold flavor cuts through the creamy base.
Drain Pimentos Well – Avoid a watery filling by patting them dry.
Chill the Filling – Cold filling is easier to pipe or scoop cleanly.
Don’t Overfill – Keep the filling just below the rim so it doesn’t spill over.
Make a Double Batch – These go fast!