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
How it's done
Mix the flour and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a smooth dough – do not knead, press flat. Cover the dough and chill for approx. 1 hr.
Cut the meat into approx. 1 cm cubes. Peel the potatoes and carrots, cut into approx. 1 cm cubes. Peel and roughly chop the onion. Mix everything together in a bowl, season.
On a lightly floured surface, roll out the dough in batches to a thickness of approx. 4 mm, cut out 12 hearts (approx. 12 cm in diameter), cut a small heart out of 6 of the hearts. Spread the filling over the pie bases, leaving a border of approx. 1 cm. Cut the butter into 6 pieces, place on top of the filling.
Place the pie lids on top of the filling, press the edges down firmly and fold in. Beat the egg and use it to brush the pastry. Place the pie hearts on two baking trays lined with baking paper.
Approx. 35 mins. in an oven preheated to 180°C (convection). Remove from the oven.
Finely chop the chives, mix with the sour single cream and oil, season. Serve the pie hearts with the dip.
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