for 8 pieces

Muffin tin

a little

butter, soft

Pie dough

200 g	half-white flour
½ tsp	salt
75 g	butter, cold
¾ dl	water

Filling

1	onion
150 g	squash (e.g. butternut)
100 g	kale

1 tbsp

olive oil

200 g	minced meat (beef and pork)
½ dl	white port (or white wine)
2 pinch	cinnamon
a little	nutmeg
1 tsp	salt

To fill

4	hard-boiled egg

1

egg

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.

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