Name: Mini meat and pap tarts
Prep time: 15 min
Total time: 15 min
Yield: 6-8 servings
Cuisine: Bake
Ingredients: 1 l water; 500 ml maize meal; salt to taste; 1 large onion cut into thin wedges or slices; 2 cloves garlic cloves, crushed; sunflower oil or olive oil; 1 x 300 g can corned meat cut into small cubes; 10 black olives halved; sea salt and freshly ground black pepper to taste; 3 eggs large; 125 ml milk; 10 ml dried thyme or parsley; 250 ml cheddar cheese grated; 5 ml mustard prepared

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Ingredients (14)

1 l	water
500 ml	maize meal
	salt — to taste
1	large onion — cut into thin wedges or slices
2 cloves	garlic — cloves, crushed
	sunflower oil — or olive oil
1 x 300 g	can corned meat — cut into small cubes
10	black olives — halved
	sea salt and freshly ground black pepper — to taste
3	eggs — large
125 ml	milk
10 ml	dried thyme or parsley
250 ml	cheddar cheese — grated
5 ml	mustard — prepared

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Method:

Mix the water and maize meal in a saucepan, season with salt to taste and bring to the boil while stirring.

Reduce heat, cover and simmer on very low for about 45 mins or until cooked, stirring occasionally.

Remove from heat and allow the mixture to cool.

Meanwhile, prepare the filling by frying the onion in oil until golden and soft.

Add the garlic and can of corned meat and fry until the meat is lightly browned and set aside.

Once the maize pap has cooled, whisk in 1 egg and then press the mixture into the bottom and sides of 6 – 8 small, loose-bottom tart pans or one large pie dish.

Spoon the meat filling into the tart bases.

Whisk the 2 remaining eggs with the rest of the ingredients and pour into the tarts.

Bake in a preheated oven at 180°C for 30 – 40 mins, or until the fillings are just set.

Serve with salad.

Recipe reprinted with permission of Bull Brand.