Yield: 4
Preparation: 15 minutes
Cooking time: 30 minutes
Ingredients
- 500 ml (2 cups) smoked meat, coarsely chopped
- 375 ml (1 1/2 cups) potatoes, cubed and cooked
- 125 ml (1/2 cup) frozen green peas
- 60 ml (1/4 cup) yellow onion, thinly sliced
- 60 ml (1/4 cup) dill pickles, thinly sliced
- 15 ml (1 tbsp) yellow mustard
- 4 small layers of shortcrust pastry to line the molds
- 4 additional small layers to cover
- 1 egg, the yolk, for the glaze
Preparation
- Preheat oven, rack in center, to 180°C (350°F).
- In a bowl, mix the smoked meat, potatoes, peas, onion, and pickles.
- Take the first 4 layers of dough to line 4 small molds or ramekins.
- Brush the bottom of each pastry with mustard.
- For each mold, spread the filling, cover with a pastry base, seal the edges well, make a small incision in the center, then using a brush, brush with egg yolk.
- Bake for 30 minutes, until the pies are golden and crispy.
