Recipe

Mrs Maduros Mini Meat Pies Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 7 months, 1 week ago these looked so good and would look great on an appetizer tray... the recipe is from Saveur in Issue #47 ... the article says she sold these by the thousands Prep:30m Cook:30m Servings:36	Peetabear
	appetize meat pies

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Ingredients

FOR THE FILLING:

1 lb. lean ground chuck

2 tomatoes, peeled, seeded, and chopped

1 yellow onion, peeled and finely chopped

1 clove garlic, peeled and minced

4 pimiento-stuffed green olives, minced

2 tbsp. butter

1 tbsp. cider vinegar

1 tsp. dried red pepper flakes

1 tbsp. minced fresh parsley

Leaves from 1 sprig fresh thyme

Salt and freshly ground black pepper

1 tbsp. flour

1/2 tsp. dry mustard

3 tbsp. dry sherry

FOR THE DOUGH:

4 cups flour

1 tsp. salt

1 1/4 cups lard or vegetable shortening

2 eggs, beaten

Directions

1. For the filling: Combine meat, tomatoes, onions, garlic, olives, butter, vinegar, red pepper flakes, parsley, and thyme in a large skillet, and season to taste with salt and pepper. Cover, and cook over medium heat until liquid evaporates, about 30 minutes. Mix together flour, mustard, sherry, and 1/2 cup water in a small bowl; then add to meat, stirring until mixture thickens, 3–5 minutes. Set filling aside to cool.

2. For the dough: Sift together flour and salt in a large bowl. Using a pastry cutter or 2 knives, cut in lard; then add up to 1 cup ice water, stirring with a fork until dough holds together. Transfer to a lightly floured surface, and shape into 2 balls. Roll out each ball until 1/4'' thick. Use a 3'' round cutter to cut 36 circles from each half of dough. Fit half the circles into 2 1/2'' round fluted tart tins. Fill each with 1 tbsp. filling, and cover each with remaining dough circles. Seal edges with a fork. Brush with egg wash, and prick top once.

3. Preheat oven to 400°. Set tins on a baking sheet, and bake until golden, about 30 minutes. Serve hot or at room temperature.

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