Tuesday, 31 March 2020
Mince pies, as in minced beef
I have been using this recipe with great success for years and years. Can't remember where I first found it. It's easy and always turns out scrumptiously.
Little minced beef tartlets. I used to call them cornish pasties. That's what I was trying to make. They aren't cornish pasties of course but almost.
1/4 kilo minced meat (raw). You could use beef or pork or chicken
I use beef because it is the only mince we can get here
1 big potato, grated
1 big onion chopped finely
Add salt and pepper. Squish all that together really well.
Fill pastry squares. Seal well and bake in a medium oven for about 30-40 minutes. Till the pastry is nice and brown. Eat.
No precooking the mince, no fuss and bother.
I usually make my own pastry. Crazy pastry my friend Anna used to call it. But these pies work really well with puff pastry, short pastry and I often use fyllo pastry because it is readily available here and cheap. Try them all.
- One packet, 250 grams, of margarine or butter, melted
or I often use olive oil instead because it is what I always have on hand
- one tub, 200 grams, of yoghurt. Sheep, cows, goats, thick or thin, low fat or full fat
- about 500 grams of self raising flour. Keep adding flour till you have a nice elastic dough.
Mix that all together with a spoon, then get your hands in there and knead it a little till you get a smooth ball.
Leave 20 minutes and then roll out into small squares or circles.