Mini-tourtes à la viande hachée de bœuf et de porc

Ingrédients

• 200 grams (7 ounces) ground beef
• 200 grams (7 ounces) ground pork
• 50 ml (1/4 cup) olive oil
• 1 medium onion
• 3 cloves of garlic
• Parsley (to taste)
• 1 teaspoon pepper
• 2 egg yolks
• 1 teaspoon nutmeg
• 600 grams (1 1/3 pounds) frozen puff pastry
• 3 medium ripe tomatoes
• 1 teaspoon salt

Préparation

1. 1

   In a large bowl, season the meat with salt, chopped garlic, pepper, nutmeg, and an egg yolk. Mix well until all the seasonings are evenly incorporated and set aside.

2. 2

   Add the olive oil, chopped onion, and peeled tomatoes cut into small pieces to a large saucepan. Cook over low heat until the tomatoes start to break down, stirring occasionally. Add the ground meat, mix well, and cook over low heat for 15 to 20 minutes, stirring occasionally, until the meat is fully cooked and the flavors are well combined. Remove from the heat and stir in the chopped parsley.

3. 3

   Preheat the oven to 180ºC (350ºF). Grease the mini pie pans with butter.

4. 4

   Place the puff pastry on a lightly floured surface and gently roll it out with a rolling pin. Using a knife, cut small circles of pastry, approximately 3 cm (1 1/4 inches) in diameter.

5. 5

   Place the pastry circles into the greased muffin tins and press them gently with your fingers, covering the bottom and sides completely. Prick the bottom of each pastry mold with a fork.

6. 6

   Fill each pie with the meat mixture and cover with smaller pastry circles. Press the edges lightly with your fingers to seal the pies. Brush the tops with the remaining beaten egg yolk and bake for 15 to 20 minutes, or until the pastry is golden and crispy.