Mrs Maduros mini Meat Pies
From peetabear 14 years ago
- 30 minutes to make
- Serves 36
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
Ingredients
- FOR THE FILLING: shopping list
- 1 lb. lean ground chuck shopping list
- 2 tomatoes, peeled, seeded, and chopped shopping list
- 1 yellow onion, peeled and finely chopped shopping list
- 1 clove garlic, peeled and minced shopping list
- 4 pimiento-stuffed green olives, minced shopping list
- 2 tbsp. butter shopping list
- 1 tbsp. cider vinegar shopping list
- 1 tsp. dried red pepper flakes shopping list
- 1 tbsp. minced fresh parsley shopping list
- Leaves from 1 sprig fresh thyme shopping list
- salt and freshly ground black pepper shopping list
- 1 tbsp. flour shopping list
- 1/2 tsp. dry mustard shopping list
- 3 tbsp. dry sherry shopping list
- FOR THE DOUGH: shopping list
- 4 cups flour shopping list
- 1 tsp. salt shopping list
- 1 1/4 cups lard or vegetable shortening shopping list
- 2 eggs, beaten shopping list
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.
The Rating
Reviewed by 3 people-
These look so good! This is going to be on my appetizer tray, too! Thanks for sharing this recipe!
m11andrade
in Kankakee loved it
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