Small Pie Cups Filled with Carrots and Ground Meat

Ingredients

• 200 g Flour
• 1 pinch salt
• 1 egg
• 140 g butter
• 120 g carrots
• 1 onion
• 120 g mixed ground meat
• 1 tbsp Vegetable oil
• 1 Egg white
• 3 tbsp whipping cream
• pepper (ground)
• flour (for the work surface)
• butter (for the cups)
• 1 egg yolk

Instructions

1. 1.

   For the dough, mix flour with salt, sift onto a work surface, make a well in the center, crack the egg into it and scatter butter pieces around the well. Using a knife, chop all ingredients coarsely and quickly combine them by hand into a smooth dough. Shape into a ball and wrap in plastic film; refrigerate for 1 hour.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

3. 3.

   Peel and dice the carrots and onion finely.

4. 4.

   Heat oil in a pan and brown the ground meat until crumbly. Add the carrot and onion cubes, steam until tender, then mix in egg white and cream; season with salt and pepper.

5. 5.

   Roll out two-thirds of the dough thin on a floured surface and cut circles about 8–9 cm in diameter. Line small buttered pie tins with these circles and form a rim. Spoon the meat mixture onto each tin.

6. 6.

   Roll out the remaining dough thin, cut circles about 6 cm in diameter, place them as lids over the pies, press the edges together, score a pattern with a sharp knife, and brush with egg yolk.

7. 7.

   Bake in the preheated oven for about 30 minutes until golden brown. Remove, carefully lift from the tins, and serve immediately.