Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Muffin tin
Pie dough
Filling
To fill
Utensils
12-hole muffin tin (each hole approx. 7 cm in diameter)
How it's done
Muffin tin
Grease 8 holes of the muffin tin with a little butter.
Pie dough
Mix the flour and salt in a bowl. Add the butter in pieces and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Filling
Thinly slice the onion, dice the squash, shred the kale.
Heat the oil in a wide non-stick frying pan. Stir fry the onion, squash and kale for approx. 4 mins.
Add the mince and cook briefly. Pour in the port, reduce to half the amount, season and leave to cool.
To roll out the dough
On a lightly floured surface, roll out the dough to approx. 5 mm thick. Cut out 8 circles (each approx. 11 cm in diameter). Using the remainder of the dough, cut out 8 circles (each approx. 9 cm in diameter), cover and set aside.
Place the larger circles in the prepared tin, prick the bases firmly with a fork.
To fill
Spoon the meat filling onto the bases. Cut the eggs in half, press into the filling.
Place the reserved rounds of dough on top of the filling, press the edges down firmly. Beat an egg, glaze the pies with a little egg.
To bake Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, allow to stand for a short time, then carefully remove the pies from the tin.
| Serve with: | Leaf salad or lamb's lettuce |
|---|---|
| Tip: | These pies also taste great cold. |
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