Meat pie recipe
It is a delicious meat-filled pie about 3 to 4 inches in diameter and filled with veal that is cooked with red wine and other ingredients, spices and herbs. It is often flavoured with ketchup.
- 1 short-crust pastry
- 250 g minced meat
- 1⁄2 onion
- 1⁄2 apple
- 2 egg
- 40 g mustard
Chop the onion and the hard-boiled egg. Grate the apple.
Put a frying pan on the heat with a splash of olive oil, add the chopped onion, salt and sauté. Leave the onion to cook on a low heat for about half an hour.
In a large bowl add the poached onion, minced meat, grated apple, chopped hard-boiled egg, mustard, salt, pepper and grated nutmeg. Mix well with a spoon.
Roll out the shortcrust pastry sheet. For each pastry cut out two circles of dough, a larger base using an upside down glass and a smaller top using a pastry cutter.
On a baking tray with moulds, place a pastry circle base in each hole, sticking it to the wall of the mould. Top each mould with the mince mixture. Cover each pie with the smaller pastry circles covering the entire surface. Brush each pastry with beaten egg.
Bake in a preheated oven at 200°C for about 30 minutes until golden brown.
Serve and enjoy!