Instructions:Prepare the Filling:
Cook Meat: In a skillet over medium heat, brown the ground beef or lamb. Drain any excess fat.
Add Vegetables: Add the chopped onion and garlic to the skillet. Cook until softened.
Mix Spices and Fruits: Stir in dried apricots, raisins, curry powder, turmeric, cumin, coriander, cinnamon, and tomato paste. Cook for a few minutes until the spices are fragrant.
Finish Filling: Mix in milk and 1 beaten egg. Season with salt and pepper. Let the filling cool slightly.
Prepare the Pastry:
Cut Pastry: Roll out the pie crusts or puff pastry on a floured surface. Cut into circles or squares large enough to fit into mini muffin tins or tartlet pans.
Line Tins: Gently press the pastry into the muffin tins or tartlet pans, forming small cups.
Assemble the Mini Pies:
Fill Pastry: Spoon the cooled meat mixture into each pastry cup.
Apply Egg Wash: Brush the tops of the pies with beaten egg for a golden finish.
Bake:
Preheat Oven: Set your oven to 375°F (190°C).
Bake: Place the mini pies on a baking sheet and bake for 15-20 minutes, or until the pastry is golden brown and the filling is set.
Serve:
Cool Slightly: Allow the mini pies to cool slightly before removing them from the tins.
Enjoy: Serve warm as appetizers or snacks.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 24 mini pies
Notes: These mini savory pies are perfect for entertaining or as a tasty snack. They can be made in advance and stored in the refrigerator or freezer, then reheated before serving. For added flair, garnish with fresh herbs or a sprinkle of additional curry powder.