Multicoloured mince pies

Name: Multicoloured mince pies
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 2 Garlic cloves; 375 g Spring onions; 200 g cherry tomatoes; 2 TABLESPOONS Oil; 500 g mixed minced meat; 1 (2 slightly heaped teaspoons, 8 g) Bag of minced meat seasoning; 100 g Double cream cream cheese; 2 Eggs (size M); 7-10 Tbsp grated nutmeg; 7-10 Tbsp Pepper; 1 pack of deep-frozen puff pastry (10 slices, 450 g); 3 TABLESPOONS Breadcrumbs; 50 g grated gouda cheese; 1 Egg yolk (size M); 2 stem(s) Parsley; 7-10 Tbsp cherry tomato slices

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

2 Garlic cloves
375 g Spring onions
200 g cherry tomatoes
2 TABLESPOONS Oil
500 g mixed minced meat
1 (2 slightly heaped teaspoons, 8 g) Bag of minced meat seasoning
100 g Double cream cream cheese
2 Eggs (size M)
7-10 Tbsp grated nutmeg
7-10 Tbsp Pepper
1 pack of deep-frozen puff pastry (10 slices, 450 g)
3 TABLESPOONS Breadcrumbs
50 g grated gouda cheese
1 Egg yolk (size M)
2 stem(s) Parsley
7-10 Tbsp cherry tomato slices

Directions

1
Peel and finely chop the garlic. Clean, wash and cut the spring onions into rings. Wash and quarter the tomatoes. Heat the oil in a pan, crumble the minced meat into it and fry while turning.
2
Add the garlic and spring onions and fry briefly. Add tomatoes, seasoning and braise at low heat for 2-3 minutes. Stir cream cheese and eggs until smooth, season with nutmeg and pepper.
3
Place the puff pastry slices next to each other and let them thaw for about 10 minutes. Then place puff pastry slices in 10 wells of a muffin tray (12 wells) so that the edge of the pastry protrudes at the top.
4
Press lightly with your hands into the depressions. Sprinkle with breadcrumbs. Spread the chopped mass evenly in it and spread the cream cheese and egg milk evenly over it. Sprinkle with cheese. Whisk the egg yolks and 1 tbsp. water.
5
Brush any protruding edges of the dough with it. Bake the muffin tray on the lower shelf in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Wash parsley, shake dry and cut into fine strips.
6
Take the tartlets out of the oven, place them on a cake rack, let them cool down a little, then carefully lift them out of the troughs. Sprinkle with parsley and garnish with tomato wedges.