Ingredients:Filling:
1 lb ground beef or lamb
1 onion, chopped
2 cloves garlic, minced
1/4 cup dried apricots, chopped
1/4 cup raisins
2 tbsp curry powder
1 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/4 cup fresh parsley or cilantro, chopped
2 tbsp tomato paste
1/2 cup milk
2 eggs
Salt and pepper to taste
Pastry:
1 package (14 oz) pie crusts or puff pastry
1 egg, beaten (for egg wash)
Instructions:Prepare the Filling:
Cook Meat: In a skillet, brown the ground beef or lamb. Add chopped onion and garlic, cooking until softened.
Add Ingredients: Stir in apricots, raisins, curry powder, turmeric, cumin, coriander, cinnamon, and tomato paste. Cook for a few minutes.
Mix: Stir in parsley or cilantro. Season with salt and pepper. Let the mixture cool slightly.
Prepare the Pastry:
Cut Pastry: Roll out pie crusts or puff pastry. Cut into 3-inch circles or squares.
Assemble the Pies:
Fill: Place a spoonful of the meat mixture in the center of each pastry piece.
Seal: Fold the pastry over the filling, pressing edges to seal. Use a fork to crimp edges if desired.
Bake the Pies:
Preheat Oven: Set oven to 375°F (190°C).
Apply Egg Wash: Brush the tops of the pies with beaten egg.
Bake: Place pies on a baking sheet and bake for 15-20 minutes, or until golden brown.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 12-16 mini pies
Notes: These mini pies are great for parties or as a flavorful snack. They can be prepared in advance and frozen before baking. Bake from frozen, adding a few extra minutes to the cooking time.