This recipe for mini meat pies is something special that I learned from my mother-in-law, and now everyone who tries them asks for the recipe! These pies are not only delicious but also very easy to make. Perfect for any occasion, they are sure to impress your guests with their rich, savory filling and soft, fluffy dough.

Full Recipe:

Ingredients:

For the Dough:

1. 2 eggs
   Adds richness and helps bind the dough.
2. 1 teaspoon salt
   Enhances the flavor of the dough.
3. 1 tablespoon sugar
   Helps balance the flavors and gives a subtle sweetness to the dough.
4. 250 ml milk
   Lukewarm, to activate the yeast and make the dough soft.
5. 6 grams yeast
   Either dry or fresh yeast to help the dough rise.
6. 450-500 grams flour
   All-purpose flour works best for creating the perfect dough consistency.
7. 40 grams butter
   Melted, to make the dough rich and soft.

For the Filling:

1. 350-400 grams minced meat
   Beef, lamb, or a mixture of both works well for this recipe.
2. 2 onions
   Finely chopped to add flavor and sweetness to the filling.
3. Salt, cumin, black pepper
   Season the filling to taste. Cumin adds a wonderful earthy flavor.
4. Fresh herbs and green onion
   Finely chopped, these add freshness and a burst of flavor to the filling.
5. 100 grams cheese
   Grated. Use a mild cheese like mozzarella or cheddar for a melty, delicious finish.

Instructions:

Step 1: Prepare the Dough

1. Activate the Yeast: In a large bowl, mix 250 ml of lukewarm milk with 6 grams of yeast. Add 1 tablespoon of sugar and let it sit for about 10 minutes until it becomes foamy.
2. Combine Wet Ingredients: In the yeast mixture, add 2 eggs, 1 teaspoon of salt, and 40 grams of melted butter. Mix well to combine.
3. Add the Flour: Gradually add 450-500 grams of flour to the wet ingredients. Stir with a spoon at first, then knead the dough with your hands until it becomes smooth and elastic. The dough should be soft but not sticky.
4. Let the Dough Rise: Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour or until it doubles in size.

Step 2: Prepare the Filling

1. Cook the Meat: In a large skillet, cook 350-400 grams of minced meat over medium heat until browned and fully cooked.
2. Add Onions and Spices: Add the finely chopped onions to the meat and cook until the onions are soft. Season with salt, black pepper, cumin, and any other preferred spices. Stir in fresh herbs and green onions for extra flavor.
3. Mix in Cheese: Once the filling is ready and slightly cooled, stir in 100 grams of grated cheese to add a creamy texture to the filling.

Step 3: Shape the Pies

1. Preheat Oven: Preheat your oven to 180°C (350°F).
2. Divide the Dough: Punch down the dough and divide it into small, equal-sized portions. Roll each piece into a ball.
3. Fill the Dough: Flatten each ball of dough into a small circle. Place a spoonful of the meat filling in the center. Fold the dough over the filling to form a mini pie and pinch the edges together to seal.
4. Arrange and Brush: Place the pies on a baking sheet lined with parchment paper. Brush the tops with a little melted butter or egg wash for a golden crust.

Step 4: Bake the Pies

1. Bake: Bake the mini pies at 180°C (350°F) for 35 minutes or until they are golden brown and cooked through.
2. Cool and Serve: Let the pies cool slightly before serving. They’re best enjoyed warm, fresh out of the oven.

Nutritional Information (Per Serving):

• Calories: 300 kcal
• Protein: 14g
• Fat: 12g
• Carbohydrates: 34g
• Fiber: 2g
• Sugar: 2g
• Sodium: 500mg

Cooking Tips:

• Dough Texture: Make sure the dough is soft and smooth. If it feels too sticky, add a bit more flour. If it’s too dry, add a splash of milk.
• Filling Options: You can experiment with the filling by adding other ingredients like mushrooms, bell peppers, or even a bit of chili for heat.
• Make Ahead: You can prepare the dough and filling in advance and store them separately in the fridge. When you’re ready to bake, just assemble the pies and pop them in the oven.

Storage Tips:

• Refrigeration: Store leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore the crispiness.
• Freezing: You can freeze these mini pies before baking. Once assembled, place them on a tray in the freezer. Once frozen, transfer them to a freezer-safe container. Bake from frozen, adding a few extra minutes to the baking time.

Frequently Asked Questions (FAQs):

• Q: Can I use a different type of meat for the filling?
  A: Yes! Ground chicken, turkey, or lamb would work well in this recipe. You can also make a vegetarian version by using mushrooms, spinach, or lentils.
• Q: Can I use store-bought dough?
  A: Absolutely! If you’re short on time, you can use store-bought pizza or pastry dough to save a step.
• Q: Can I freeze the pies?
  A: Yes, these pies freeze well. Simply freeze them before baking and cook them directly from frozen when you’re ready.