|500 g||flour — cake|
|200 g||butter — cold, grated|
|15 ml||lemon juice — fresh|
|300 ml||sour cream|
|1 kg||pork mince|
|4||garlic — cloves, chopped|
|250 g||bacon — rindless, chopped|
|2||Granny Smith apples — diced|
|handful||fresh sage — leaves|
|1||onion — chopped|
|eggs — beaten for egg brush|
Preheat oven to 180°C.
Prepare the pastry Sift together the dry ingredients, then mix in the butter with your fingers.
Mix the lemon juice with the sour cream and knead into the flour mixture to form a dough, then rest in the fridge until ice-cold.
Prepare the filling Mix the mince, garlic, bacon, apple, sage, onion and muscadel together and season with salt and freshly ground black pepper.
Thinly roll out the pastry between two sheets of wax paper. Spray the hollows of 8 large muffin trays (250g) with non-stick cooking spray – you could also use other containers such as darioles or ramekins with the same capacity. Cut the pastry in circles and line the moulds, then fill with the cold meat mixture. Roll out the leftover pastry again and cut out ‘lids’ 1cm larger than the hollows. Press these onto the edges, then seal with the back of a fork. Glaze with beaten egg and bake for about 20-25 minutes, or until golden brown.
Words and image: Home magazine.
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