I still can’t believe I lost my “steamed French bread” post! I don’t know what I did but all of a sudden I only had the first part of the post. I guess that’s what happens when you let your mind wonder while doing things. I was thinking about my mini series. I have so much fun minimizing. Unfortunately this doesn’t make me eat less. I think I’ve gain some pounds just by doing the mini series. You’ve got to taste your creations right? But the good news is that I started running with my co-worker. We try to do it together at least once a week after work and at least one more time by ourselves. I’ve been too occupied with blogging to be running, but I will try. Last year I lost 20 pounds (10 kilos) and after my Asia trip I gained half of it back. So my goal is to loose the weight I gained and maintaining it…minimizing everything will hopefully help.
If you like savory pies you will love these minis. I was lucky enough to make just enough for 24 pies. Just a little warning…make sure you have plenty of time because it takes quite some to make these. I think minis are even more work then the regular sized ones.
For the stuffing I used:
- 1 hamburger
- 1/4 chopped onion
- 1 glove chopped garlic
- 1 teaspoon of garlic powder
- fresh grounded pepper
- a pinch of paprika powder
- a pinch of cinnamon
- chopped parsley
- 6 finely diced mushroom
- 15cm finely diced carrots
I mixed everything together and let the flavors combine while I made the dough.
I made it with:
- 5 big table spoons of flour
- 2 tablespoon cold butter
- 1 tablespoon oil
- 1 table spoon water
- a pinch of salt
- a pinch of Italian dried herbs
I started with crumbling the butter with the flour, the salt and the herbs. When it looks like wet sand I added the oil, mixed it some more and then added the water.
When it no long sticks on your fingers and you can roll it to a ball it should be good to go.
I made 24 little balls and dropped them in each mold. Then I made sure the dough was spread evenly over the bottom and sides. I filled all the molds with the meat mixture and stuffed them as much as I could.
Then I made sure I had enough dough for another 24 balls. Making the top was very time consuming. Since the moulds were very small and I barely had enough dough I had to stretch it out and make it thin enough to cover the meat.
With a little spoon (I used the flat site) I made sure the top connected to the sides sealing the meat in.
In every pie I made a small incision so they wouldn’t puff up.
I baked them in a preheated oven on 160C degrees for 45 minutes. Halfway I notice that there was a lot of grease coming out of the pies so I took them out and use a tissue to soak it all up. Then they went back in.
This is when they just came out of the oven.
And this is one day later. I have to admit…the one day later tasted even better then the one straight out of the oven.
I think me and the hubby had a couple and my little sister finished off the whole batch!
