Miniature mushroom pies

Recipe from: 12/9/1993 12:00:00 AM
Ingredients 20
Servings 14
Time +/- 30 min

Ingredients

  • 14
    medium-sized fresh brown mushrooms
  • 4
    courgettes, sliced
  • 4
    chives, chopped
  • 2
    cloves garlic, crushed
  • MEATBALLS
  • 250
    g
    beef mince
  • 100
    ml
    cooked yellow maize rice
  • 2
    ml
    mixed herbs
  • 2
    ml
    dried origanum
  • salt and freshly ground black pepper to taste
  • 6
    drops Tabasco sauce
  • 15
    ml
    mild fruit chutney
  • CRUST BATTER
  • 160
    ml
    cake flour
  • 60
    ml
    maize meal
  • 1
    ml
    salt
  • 5
    ml
    baking powder
  • 1
    egg
  • 75
    ml
    cream
  • 50
    ml
    milk
 

Method

+/- 30 min
 
Wipe the mushrooms with a clean cloth. Remove the stems and mix with the courgettes, chives and garlic. Stir-fry lightly in a little oil in a black cast-iron pot until just tender but still crisp. Remove from the pot and set aside. Mix all the ingredients for the meatballs and shape into 5 mm balls. Fry the meatballs in a little oil in a heated black cast-iron pot till done but not dried out. Spoon a little of the courgette mixture on each mushroom and top with a meatball. Lightly oil a clean cast-iron pot and heat the empty pot over the fire. Also place some coals in the lid. Meanwhile, prepare the batter: Sift the dry ingredients together and set aside. Whisk the egg, cream and milk together. Add the dry ingredients to the milk and mix lightly with a fork. Spoon a little of the batter on each meatball. Remove all the coals underneath the black pot and on the lid. Place the mushrooms in the pot, cover and arrange sufficient coals on the lid (do not place any coals underneath the pot). Bake for about 5 minutes until the pie crusts are golden brown. Makes about 14 miniature pies.
 

Read more on: roast  |  shallow-fry
 

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