Mini Meat Pies

Summary

Ingredients

For the filling:

• 350 g turkey breast
• 2 stalks spring onion (s)
• 50 g ham, raw
• 1 clove garlic
• 1 tablespoon butter
• 1 ½ tablespoon flour
• 200 ml chicken broth

For the dough:

• 100 ml water
• 100 ml milk
• 150 g butter
• 1 teaspoon salt
• 500g flour
• 2 egg yolks
• Flour, for the work surface
• Butter, for the mold

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Instructions

1. Cut the turkey breast into 1 cm cubes.
2. Wash and clean the spring onions, then slice into rings.
3. Roughly dice the raw ham.
4. Heat 1 tablespoon butter in a pan over medium heat. Add the chopped garlic and cook for 2 minutes until translucent.
5. Stir in 1½ tablespoon flour and cook for 1 minute, stirring constantly.
6. Pour in 200 ml chicken broth while stirring constantly, then bring to a boil over medium-high heat.
7. Season with salt and pepper to taste, reduce to medium heat, and simmer for 10 minutes.
8. Remove from heat and allow to cool for about 5 minutes until warm to the touch.
9. Mix the cooled sauce with the turkey cubes, ham, and spring onions. Set aside.
10. Bring water, milk, butter, and salt to a boil in a saucepan.
11. Pour the hot liquid into flour and knead everything into a smooth dough. Let cool for about 5 minutes until warm to the touch.
12. Roll out two-thirds of the dough on a floured surface to 5 mm thick.
13. Cut out 12 circles, each 2 cm larger than the diameter of the muffin tin indentations.
14. Butter the muffin tin wells and line each with a circle of dough, allowing it to overlap the edge slightly.
15. Preheat the oven to 160 °C (320 °F) or 140 °C (284 °F) if using fan/convection.
16. Fill each pie about three-quarters full with the meat and sauce mixture.
17. Fold the overhanging dough edges over the filling.
18. Roll out the remaining dough to 5 mm thick and cut out 12 lids and decorative strips if desired.
19. Whisk an egg yolk and brush it on the dough edges of each pie.
20. Place a lid on each pie and press gently to seal.
21. Brush the top of each lid with egg yolk.
22. Bake for 50 to 60 minutes until the pastry is crispy and golden brown.
23. Turn off the oven, open the door, and let the pies rest for 10 minutes.
24. Carefully remove each pie from the tin using a small spoon.
25. Serve warm or at room temperature. The pies can be frozen and reheated.