MINCED MEAT PIES
Fills about 40 – 50 pies
1 tablespoon vegetable oil
1 large onion, finely chopped
500g lean minced meat, washed and drained
Salt and pepper to taste
3 cloves garlic, crushed
30g sago soaked in half a cup of water. (You may use more sago for a thicker texture filling, personally I don’t like using a lot of sago)
Water as needed
Heat the oil in a medium frying pan over medium heat. Add onion and garlic and cook, for 2 minutes or until onion softens. Add the mince, cloves, salt and pepper and cook, stirring with a wooden spoon to break up any lumps. Cook for 10 minutes. Add water if required.
Meanwhile soak the sago in the water for approximately 15 minutes or until sago is transparent. Add to the mince and cook until combined and the mince have thickened. Remove from heat and set aside to cool.
Preheat oven to 200C. Cut circles from rolled out puff pastry sheets. Line mini muffin pans or use a flat baking tray with the circles. Spoon a teaspoon mince mixture into the centre of the pastry. Top each pie with another pastry circle and seal edges. Brush tops with beaten egg.
Bake in oven for 20 minutes or until golden brown. Remove from oven and set aside in the pans for minutes to cool.
Remove cloves before filling pastry cases.
You can freeze these pies for up to 1 month. Bake straight from frozen.
Posted on 30/03/2013, in Pie Fillings and tagged Cape Malay, Cape Malay Foods, Cape Town, Meat, PIES, PUFF PASTRY, SAVOURY PIES. Bookmark the permalink. 1 Comment.
Pingback: Top Ten Recipes of 2012 « capemalaycooking