Sunday, 2 May 2010

Spicy Meat Pies with Capers


2 tbsp olive oil
3 cloves garlic, finely chopped
2 small red chilli, de-seeded and finely chopped
2 tsp ground cinnamon
2 tomatoes, finely chopped
225g lean beef mince
1 tsp capers, chopped
375g puff pastry
Salt and freshly ground pepper

Heat the oil in a frying pan over a medium heat.  Add the garlic chillies and cinnamon then add the tomatoes and fry for a minute or two.  Finally add the meat and capers.  Fry over a high heat for 8-10 minutes until the meat is browned and the juices have evaporated.  Check the seasoning and add if necessary.  Turn the meat out on to a plate and leave to go cold.

Pre-heat the oven to 220C / 425F / gas7

Roll out the pastry on a floured board, to 1/8 - 1/4" thick use a 2 1/2" cutter to cut out 12 rounds and a 3" cutter to cut out another 12 rounds.

Place the larger rounds in the base of a 12 hole patty tin, fill each one with the meat mixture, dampen the edges of the smaller rounds and place on top of the pies.  Press the edges lightly to seal.  Make a cut on top of each pie and brush with beaten egg.

Bake in the centre of the oven for 15 minutes until well risen and golden brown.

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