Half-moon pies: Food24: Recipes

Half-moon pies

Recipe from: - Ideas 10/1/1997
Preparation time: 20 minutes
Cooking time: 50 minutes

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Ingredients

FILLING
1

large onion, finely chopped
30

ml

oil
500

g

lean beef mince
30

ml

pine nuts (optional)
salt and freshly ground black pepper
5

ml

ground cinnamon
50

g

cooked rice
30

ml

water
60

ml

chopped fresh parsley
1

boiled egg, shelled and chopped
CRUST
800

g

shortcrust pastry
beaten egg

Method

1. Sauté the onion in the oil over a low heat until soft and golden. 2. Add the meat and fry lightly until it changes colour. Break up the lumps with the back of a slotted spoon while the mince is cooking. 3. Brown the nuts in another pan until golden and add to the mince. Cook for a further 3 minutes. 4. Season to taste and add cinnamon. Stir in the rice and water and cook for a few more minutes. 5. Stir in the parsley and chopped egg and set aside to cool while preparing the pastry. 6. Roll pastry out thinly on a floured surface and cut out 8 cm diameter rounds with a pastry cutter. 7. Place a spoonful of filling in the centre of one half of each circle. Brush the edges with water and fold over the half without filling to make a half-moon shape. Seal the edges with a fork. Brush with beaten egg. 8. Place the pies on a greased baking tray and bake in a preheated oven at 180 ºC for about 35 minutes. Serves 8 as an hors d'oeuvre.

Servings: Change Serving

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Crispy chicken
For the crispiest-crusted fried chicken ever, roll the chicken in buttermilk, then in self-rising flour mixed with a little paprika and freshly ground black pepper.

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