Mini Meat Pies

Ingredients for 1 servings:

• 350 g turkey breast
• 2 stalks of spring onion(s)
• 50 g ham, raw
• 1 garlic clove(s)
• 1 tbsp butter
• 1 ½ tbsp flour
• 200 ml chicken broth
• 100 ml water
• 100 ml milk
• 150 g butter
• 1 tsp salt
• 500 g flour
• 2 egg yolks
• Flour , for the work surface
• Butter, for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

12 small meat pies

For one muffin tray (12 pieces). Filling: Cut the meat into 1 cm cubes. Wash, trim, and slice the spring onions. Roughly dice the ham. Peel and chop the garlic, and sauté in 1 tablespoon of butter until translucent. Sauté 1.5 tablespoons of flour in it. Stir in the broth and bring to a boil. Season generously with salt and pepper, simmer for 10 minutes, and let cool slightly. Mix with the prepared ingredients. Dough: Bring the water, milk, and butter to a boil with salt. Pour the hot liquid into the flour and knead everything into a smooth dough. Allow to become lukewarm. Roll out two-thirds of the dough on a floured surface to a thickness of 1/2 cm. Cut out 12 circles, each 2 cm larger in diameter than the cavity in the tray. Butter the cavity and line the dough with dough, overlapping slightly. Preheat oven to 160°C (140°C fan oven without preheating). Fill the mini pies three-quarters full with meat and sauce and fold over the excess pastry. Roll out the remaining pastry and cut into 12 lids, along with decorative strips if desired. Whisk the egg yolk and brush the edges with it. Place the lids on top and press down. Brush the lids with egg yolk. Place the pies in the oven and bake for 50-60 minutes until crispy. Let rest for 10 minutes in the switched-off, open oven, then lift them out of the tin with a small spoon and eat. Or pack them for a picnic. Delicious hot or cold, and can also be frozen.