Name: Half-moon pies
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 1.00 onion finely chopped; 30.00 ml oil; 500.00 g beef mince lean; 30.00 ml pine nuts optional; sea salt and freshly ground black pepper; 5.00 ml cinnamon ground; 50.00 g rice cooked; 30.00 ml water; 60.00 ml fresh parsley chopped; 1.00 eggs boiled, peeled and chopped; 800.00 g shortcrust pastry; eggs beaten

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Ingredients (12)

FILLING

1.00	onion — finely chopped
30.00 ml	oil
500.00 g	beef mince — lean
30.00 ml	pine nuts — optional
	sea salt and freshly ground black pepper
5.00 ml	cinnamon — ground
50.00 g	rice — cooked
30.00 ml	water
60.00 ml	fresh parsley — chopped
1.00	eggs — boiled, peeled and chopped

CRUST

800.00 g	shortcrust pastry
	eggs — beaten

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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.