Ingredients:For the Meat Filling:
1 lb (450g) ground beef or lamb
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp curry powder
1 tsp turmeric
1/2 tsp ground cinnamon
1/4 cup dried apricots, chopped
1/4 cup raisins
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 slice white bread, soaked in 1/4 cup milk, crumbled
Salt and pepper to taste
For the Pie Dough:
1 package (14 oz) frozen pie dough or puff pastry sheets, thawed
1 egg, beaten (for egg wash)
Cooking spray or oil for greasing
Instructions:Prepare the Meat Filling:
Preheat oven to 375°F (190°C).
In a large skillet, cook the ground beef or lamb with onion and garlic until browned. Drain excess fat.
Stir in curry powder, turmeric, cinnamon, apricots, raisins, tomato paste, Worcestershire sauce, and brown sugar. Mix well.
Add crumbled bread and cook for 5-7 minutes until the mixture thickens. Season with salt and pepper. Allow to cool slightly.
Prepare the Pie Dough:
Lightly grease a mini muffin tin or use silicone mini muffin cups.
Roll out the thawed pie dough or puff pastry on a lightly floured surface. Cut into squares or circles that are slightly larger than the muffin tin cups to fit into each cup.
Assemble the Mini Pies:
Gently press each piece of dough into the mini muffin tin, forming small cups.
Spoon a small amount of the meat filling into each pastry cup.
Brush the edges of the dough with beaten egg to achieve a golden finish.
Bake:
Bake for 15-20 minutes, or until the pastry is golden brown and the filling is heated through.
Serve:
Let the pies cool slightly before removing them from the tin. Serve warm as appetizers or as part of a meal.
Servings: 24 mini meat pies (depending on size of muffin tin)
Notes: These mini pies are excellent for parties or gatherings. They can be prepared ahead of time and reheated in the oven. Enjoy the rich, spiced flavors in every bite!