Small mince pies

Name: Small mince pies
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 2 Egg Yolk; 80 ml Milk; 80 ml + 1-2 tablespoons of oil; 200 g Low-fat curd; 400 g Flour; 1 package Baking Powder; 7-10 Tbsp Salt; 1 collar Spring onions; 3 Tomatoes; 3 Stem(s) flat leaf parsley; 3 Stem(s) Oregano; 250 g mixed minced meat; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 100 g Schmand; 75 g medieval Gouda cheese; 7-10 Tbsp Flour; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

2 Egg Yolk
80 ml Milk
80 ml + 1-2 tablespoons of oil
200 g Low-fat curd
400 g Flour
1 package Baking Powder
7-10 Tbsp Salt
1 collar Spring onions
3 Tomatoes
3 Stem(s) flat leaf parsley
3 Stem(s) Oregano
250 g mixed minced meat
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
100 g Schmand
75 g medieval Gouda cheese
7-10 Tbsp Flour
baking paper

Directions

1
Mix egg yolk, milk, 80 ml oil, quark, flour, baking powder and salt to a smooth dough. Clean and wash spring onions and cut them into small rolls. Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash and chop the herbs.
2
Heat 1-2 tablespoons of oil in a pan. Brown the minced meat in it thoroughly. Season with salt, pepper and herbs. Stir in tomato paste. Add spring onions and diced tomatoes, fry for 2-3 minutes. Roll out the dough to 6 flat cakes on a lightly floured work surface. Place on a baking tray lined with baking paper. Spread the chopping mass on top. Season the sour cream with salt and pepper and spread it on the mince pies.
3
Roll out the dough to 6 flat cakes on a lightly floured work surface. Place on a baking tray lined with baking paper. Spread the chopping mass on top. Season the sour cream with salt and pepper and spread it on the mince pies. Grate the Gouda and sprinkle over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes and serve hot