Name: Meat pies with garlic crust
Yield: 24 servings
Cuisine: Bake
Ingredients: 240.00 g flour cake; 5.00 ml garlic salt; 90.00 g butter cut into pieces; 1.00 eggs beaten; 70.00 ml milk; 1.00 onion sliced; 500.00 g beef mince; 30.00 ml tomato paste; 2.00 ml nutmeg ground; 1.00 ml cayenne pepper; 2.00 ml salt; cheddar cheese grated, to sprinkle; paprika

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Ingredients (13)

CRUST

240.00 g	flour — cake
5.00 ml	garlic — salt
90.00 g	butter — cut into pieces
1.00	eggs — beaten
70.00 ml	milk

FILLING

1.00	onion — sliced
500.00 g	beef mince
30.00 ml	tomato paste
2.00 ml	nutmeg — ground
1.00 ml	cayenne pepper
2.00 ml	salt
	cheddar cheese — grated, to sprinkle
	paprika

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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.