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Half-moon pies

Preparation time: 20 minutes

Cooking time: 50 minutes

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.

Recipe From : Ideas October 01, 1997

Recipe from Ideas : October 01, 1997 See what Ideas has in store this month. Subscribe now and save!