Mini pies with beef and chicken

Mini beef and chicken pies

Welcome to the world of culinary delights! Today, I present to you an enticing recipe for mini beef and chicken pies, perfect for a savory snack or an appetizer at a party. These pies are not only delicious but also extremely versatile, allowing you to adapt them according to your preferences.

Total time: 1 hour
Preparation time: 20 minutes
Baking time: 40 minutes
Number of servings: 12

Your basic ingredients:
- 300 g ground beef
- 250 g boneless chicken breast
- 1 medium onion
- 200 g tomatoes in sauce (or fresh tomatoes, diced)
- 1 egg
- 2 tablespoons semolina
- Salt, to taste
- Half a teaspoon sweet paprika
- Pepper, to taste
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- 2 tablespoons oil (you can skip the oil if using a ceramic pan)
- 50 g grated cheese
- Half a sheet of thawed puff pastry

A bit of culinary history:
Meat pies are a culinary tradition found in many cultures, symbolizing hospitality and comfort. These mini pies, with various fillings, have often been made to celebrate important events or to gather family around the table. Today, you can easily prepare them at home using readily available ingredients.

Step by step for a perfect result:

1. Preparing the ingredients: Start by thawing the puff pastry sheet, leaving it on the work surface. This will take about 30 minutes. While the dough thaws, you can take care of the other ingredients.

2. Chopping the vegetables: Peel the onion and chop it finely. If you prefer a more intense flavor, you can lightly sauté it before adding the other ingredients. The tomatoes, whether in sauce or fresh, should be diced into small cubes to integrate perfectly into the filling.

3. Preparing the meat: Wash the chicken breast, pat it dry with a kitchen towel to remove excess water, then cut it into small cubes. In a pan, add the oil (or let the ceramic pan heat up without oil) and sauté the onion along with the tomatoes for 2-3 minutes, until the onion becomes translucent.

4. Adding the meat: Now, add the ground beef and chicken cubes to the pan. Pour in a cup of water and mix well, making sure no meat lumps form. Let the mixture boil, then reduce the heat and let it simmer, stirring occasionally.

5. Seasoning: Once the mixture has thickened, add salt, pepper, and sweet paprika, mixing well. You can adjust the spices to your taste. Finally, add the chopped dill and let the mixture cool slightly.

6. Finalizing the filling: After the mixture has cooled, add the beaten egg and semolina, mixing well to obtain a homogeneous filling. This step is essential, as the semolina will help absorb moisture from the filling.

7. Preparing the dough: Dust the work surface with a little flour and roll out the puff pastry sheet with a rolling pin. Cut out circles using a glass, ensuring they are large enough to wrap the filling.

8. Assembling the pies: Grease a muffin tin with butter (or use cooking spray) and place the pastry circles in the muffin molds. Fill each circle with the meat filling, then sprinkle a little grated cheese on top.

9. Baking: Preheat the oven to 180°C and place the tray in the oven for about 25-30 minutes, or until the pastry is golden and crispy. You'll know the pies are ready when they are golden and emit a delicious aroma.

10. Serving: Once out of the oven, let the pies cool for a few minutes before serving. These mini pies are excellent both warm and cold, offering versatility at any meal. They can be accompanied by a fresh salad or a garlic yogurt sauce for a refreshing touch.

Useful tips:
- If you want to personalize them, you can add olives, mushrooms, or other vegetables to the filling.
- Replace the cheese with feta for a more intense flavor.
- These mini pies can be frozen before baking, so you can prepare them in advance and bake whenever you crave them.

Nutritional information:
One serving (1 mini pie) has about 200-250 calories, depending on the ingredients used. These pies are rich in protein due to the beef and chicken, and the addition of greens brings extra vitamins.

Frequently asked questions:
1. Can I use other types of meat instead of beef and chicken?
Yes, you can experiment with pork or even fish, depending on your preferences.

2. How can I make the pastry crispier?
Make sure the dough is well chilled before placing it in the oven and do not overheat it.

3. How can I store the pies for longer?
Keep them in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.

I hope these mini beef and chicken pies bring you joy and satisfaction in the kitchen! Enjoy your meal!

 Ingredients: 300 g ground beef, half a boneless chicken breast, 1 onion, 200 g tomatoes in juice, 1 egg, 2 teaspoons semolina, salt, half a teaspoon sweet paprika, pepper, dill, fresh parsley, 2 tablespoons oil, 50 g cheese, half a sheet of puff pastry.

 Tags:  meat pie savory muffins