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Mini meat and pap tarts


Mini meat and pap tarts

Ingredients 14
Servings 6-8
Time 15 mins

Ingredients

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

Method

1 hour and 20 mins
 

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.

 

Read more on: maize  |  pap  |  pies  |  food24 recipes  |  meat
 

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