Mini Ground Meat Pies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 256 mg | (6 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 250 grams butter
- 250 grams Quark
- ½ salt
- For the filling
- 400 grams Ground meat (such as beef)
- 1 Tbsp olive oil
- 400 grams Ground lamb
- 2 onions
- 2 garlic cloves
- 1 Bell pepper
- 1 Tbsp ground paprika (sweet)
- 2 splashes Tabasco sauce
- salt
- freshly ground peppers
- 1 Tbsp Worcestershire sauce
- 1 bunch Wild garlic
- 2 egg yolks
Preparation steps
Mix the ingredients for dough, put for a while in the fridge. Rinse wild garlic and chop finely.
For the filling, peel onion and garlic and finely dice. Cook in a pan with oil until golden brown. Add the meats, crumble and cook through. Rinse peppers, clean, cut in half, remove seeds and ribs and cut into cubes. Add peppers, paprika, Tabasco and Worcestershire, season with salt and pepper and cook about 10 minutes.
Preheat oven to 180°C, grease about 16 muffin cups. Rol out 2/3 of the dough on a floured surface, cut into circles approximately 10 cm (approximately 4 inches) across, put into the muffin cups, can have overhand. Mix cooled meat with chopped wild garlic, put in cups and smooth. Roll out rest of the dough and use for lids. Cut out ornaments and put on the lids. Make sure to seal the edges of the dough. Poke holes in the lids with a fork so that the resulting steam can escape. Brush pies with egg yolk, bake at 180°C for about 30 minutes. Possibly cover with aluminum foil. To serve, carefully lift out of the pan and serve hot.
