Mini meat and pap tarts
|500 ml||maize meal|
|salt — to taste|
|1||large onion — cut into thin wedges or slices|
|2 cloves||garlic — cloves, crushed|
|sunflower oil — or olive oil|
|1 x 300 g||can corned meat — cut into small cubes|
|10||black olives — halved|
|sea salt and freshly ground black pepper — to taste|
|3||eggs — large|
|10 ml||dried thyme or parsley|
|250 ml||cheddar cheese — grated|
|5 ml||mustard — prepared|
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.