Creole mini meat pies

2 tablespoons sunflower oil
1 sprig flat-leaf parsley, finely chopped
Pinch chili powder
2 cloves garlic, finely chopped
1 shallot, finely chopped
4 scallions, finely chopped
1 cup (250g) ground beef
Salt and black pepper
All-purpose flour, for dusting
1 roll puff pastry
1 egg, lightly beaten
 

 

Heat the oil in a heavy-based saucepan then gently fry the parsley, chili powder, garlic, shallot and scallions for 2 minutes.

Creole Mini Meat Pies

Add the ground beef, stirring vigorously to mix thoroughly. Season to taste with salt and pepper. Cook for 4 to 5 minutes more then remove from heat and set aside to cool.

Creole Mini Meat Pies

Sprinkle the work surface with a little flour then spread out the puff pastry. Using a pastry cutter, cut out approximately 16 2¼inch (6cm) circles.

Creole Mini Meat Pies

Preheat oven to 350°F (180°C). Place a tablespoonful of the cooled filling in the middle of half of the pastry discs, then cover with the remaining discs. Seal the edges well using a fork.

Creole Mini Meat Pies

Brush the egg over each pie. Bake for 15 to 20 minutes.

Creole Mini Meat Pies

Creole Mini Meat Pies

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