How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    m11andrade ate it and said...
    These look so good! This is going to be on my appetizer tray, too! Thanks for sharing this recipe!
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  • dandelion 8 years ago
    I can finally use that pampered chef thinga ma whatsit. :)
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  • 22566 8 years ago
    This would be worth the effort,a delightful addition to a party plate.

    Have a Great Holiday!

    Kind Regards
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