New Zealand Woman’s Weekly - - FOOD -

MAKESMy grand­mother24 was the most amaz­ing cook and she would make these dar­ling lit­tle mince

savouries that put the bought

ones to shame! The rich mince

fill­ing is sur­prised by a dust­ing of sharp Parme­san cheese.

2 tbsp oil

1 medium onion, diced

1 gar­lic clove, crushed

½ car­rot, grated 350g beef mince

3 tbsp bal­samic vine­gar

¼ cup wa­ter

1 bay leaf ½ 2 grind sheet­stsp sea of puff salt black pas­tryand pep­pera Store-50g Parme­san,bought char­grilled­grated red pep­per and basil leaves, to gar­nish 1 Pre­heat oven to 180°C. Grease two mini muf­fin trays. 2 Heat the oil in a saucepan. Sauté the onion and gar­lic un­til soft, then add the car­rot and mince, cook­ing un­til browned. Add the vine­gar, wa­ter, bay leaf and sea­son­ing. Sim­mer for 15 min­utes, then set aside to cool.

3 Roll each pas­try sheet out thin­ner than it comes, then cut into 12 rec­tan­gles and tuck each into the muf­fin holes, leav­ing some to over­hang. Spoon the fill­ing into each and bring the pas­try cor­ners roughly to­gether to cover.

4 Bake for 15 min­utes or un­til the pas­try is golden.

5 While still hot, sprin­kle over the Parme­san. Serve warm with strips of char­grilled cap­sicum and scat­tered basil leaves.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.