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

Print Recipe Pin Recipe

Instructions

1. For a muffin tin of 12 pieces.
2. Filling:
3. Cut the meat into 1 cm cubes, wash and clean the spring onions and cut into rings. Roughly dice the ham.
4. Peel and chop the garlic and sauté in 1 tablespoon butter until translucent. Sweat 1.5 tablespoon flour in it. Pour in the broth while stirring and bring to the boil. Season with plenty of salt and pepper, simmer for 10 minutes, allow to cool a little. Mix with the prepared ingredients.
5. Dough:
6. Bring the water, milk and butter with salt to the boil. Pour the hot liquid into the flour and knead everything into a smooth dough. Let it get warm to the touch.
7. Roll out two thirds of the dough on flour 1/2 cm thick. Cut out 12 circles with a diameter of 2 cm larger than the indentation in the sheet metal. Butter the well and line it with batter so that it overlaps a little.
8. Preheat the oven to 160 degrees (circulating air 140 degrees without preheating).
9. Fill the mini pies three quarters of the way with meat and sauce and beat the protruding edge of the pastry over it. Roll out the rest of the dough and cut into 12 lids and any decorative strips. Whisk the egg yolk, brush the edges with it. Put the lid on and press it on. Brush the lid with egg yolk.
10. Put the pies in the oven and cook for 50-60 minutes until crispy. Let it rest for 10 minutes in the switched off, open oven, lift out of the tin with a small spoon and eat.
11. Or pack for a picnic.
12. Tastes warm and cold, and can also be frozen very well.