Half-moon pies

Recipe from: 10/1/1997 12:00:00 AM

Ingredients 14
Servings 8
Time 20 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

50 minutes
 
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.
 

Read more on: bake  |  beef
 

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