Name: Miniature mushroom pies
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 14 servings
Cuisine: Accompaniment
Ingredients: 14.00 brown mushrooms; 4.00 courgettes sliced; 4.00 fresh chives chopped; 2.00 garlic cloves, crushed; 250.00 g beef mince; 100.00 ml samp cooked; 2.00 ml mixed herbs; 2.00 ml dried oregano; salt and freshly ground black pepper to taste; 6.00 Tabasco sauce drops; 15.00 ml chutney mild fruit; 160.00 ml flour cake; 60.00 ml maize meal; 1.00 ml salt; 5.00 ml Baking powder; 1.00 eggs; 75.00 ml cream; 50.00 ml milk

Recipe Disclaimer

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Ingredients (18)

14.00	brown mushrooms
4.00	courgettes — sliced
4.00	fresh chives — chopped
2.00	garlic — cloves, crushed

MEATBALLS

250.00 g	beef mince
100.00 ml	samp — cooked
2.00 ml	mixed herbs
2.00 ml	dried oregano
	salt and freshly ground black pepper — to taste
6.00	Tabasco sauce — drops
15.00 ml	chutney — mild fruit

CRUST BATTER

160.00 ml	flour — cake
60.00 ml	maize meal
1.00 ml	salt
5.00 ml	Baking powder
1.00	eggs
75.00 ml	cream
50.00 ml	milk

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Method:

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.