How to make Ground Beef Mini Pies
This crustless mini pie made with ground beef will win your heart. Let's learn how to make it and explore different filling flavors!
Equipment
- Oven
Ingredients
Filling
- 1 unit Grated Carrot
- 3.5 oz Grated Mozzarella Cheese (100g)
- 1/3 cup Sliced Olives (1/3 cup) 1.2 oz (33g)
- Oregano (to taste)
Base
- 10.6 oz Ground Beef (300g)
- 1 tsp Salt 0.2 oz (5g)
- Black Pepper (to taste)
- 1 tsp Onion Powder
- 1 tbsp Mayonnaise (1 tablespoon) 0.4 oz (12g)
- 1 unit Egg White
- 2 tbsp Seasoned Ready-made cassava flour 1.1 oz (30g)
- Cassava Flour
Instructions
Filling
- In a bowl, combine grated carrot, mozzarella cheese, sliced olives, and oregano. Mix well.
Base
- In another bowl, mix ground beef, salt, black pepper, onion powder, mayonnaise, and egg white.
- To bind the mixture, gradually add the seasoned ready-made cassava flour or, if you prefer, cassava flour.
- At this point, you can use your hands to check if the mixture is firm and easily releases from your hands.
- Take aluminum mini pie molds of your preferred size. I used fluted mini pie molds, size No.3 diameter 2.95 in x base 1.77 in x height 0.98 in (7.5 cm x 4.5 cm x 2.5 cm).
- Grease with butter and dust with cassava flour.
- Place a bit of the ground beef mixture to line the bottom and sides.
- Then, fill generously; you can press down on the filling a bit.
- Take a bit more of the mixture, press it in your palm to make it thinner, and cover the mini pie.
- Remove any excess meat from the sides.
- Repeat this process for the remaining mini pies.
- Place them on a baking tray and dust with a little cassava flour.
- Preheat the oven to 400ºF (200°C) and bake for about 18-20 minutes, or until they turn golden and the cheese has melted.
- Allow them to cool a bit before removing them from the molds.
Notes
Valid to: After baking, 3 days if stored in the refrigerator, or 90 days if stored in the freezer.
