Meat pies with garlic crust

Recipe from: 11/21/1991 12:00:00 AM
Ingredients 15
Servings 24
Time

Ingredients

  • CRUST
  • 240
    g
    cake flour
  • 5
    ml
    garlic salt
  • 90
    g
    butter, cut into pieces
  • 1
    egg, beaten
  • 70
    ml
    milk
  • FILLING
  • 1
    onion, sliced
  • 500
    g
    mince
  • 30
    ml
    tomato paste
  • 2
    ml
    nutmeg
  • 1
    ml
    cayenne pepper
  • 2
    ml
    salt
  • grated Cheddar cheese to sprinkle on top
  • paprika to sprinkle on top
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray muffin tins (24 hollows) with nonstick spray. Sift the dry ingredients together. Rub in the butter until the mixture resembles breadcrumbs. Whisk the egg and milk together and add to the flour mixture, blending until a stiff dough is formed. Roll into a ball and cover with plastic wrap. Chill for about 15 minutes. Roll the dough into a 5-7 mm thick round on a lightly floured surface. Cut out circles, 7 cm in diameter, with a cookie cutter. Line the prepared muffin tins with the dough circles. Prick the crust lightly with a fork. Sauté the onion in a little oil until nearly soft and add the meat. Fry until brown. Add the tomato paste and seasonings. Simmer until hot. Spoon the filling into each dough hollow and sprinkle Cheddar cheese over half the pies and paprika over the rest. Bake until the crusts are done and golden brown and the Cheddar cheese has just melted. Serve hot. Makes about 24 pies.
 

Read more on: bake  |  beef
 

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