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#WFD – Pap & Mince Pies
Place in the oven and bake for 20 minutes, or until the pap is turning golden around the edges.
POLOKWANE – This recipe is for lovers of pap who want to switch things up a bit instead of the usual pap you would find on your plate.
What’s for Dinner suggests using left-over pap to make these delicious individual pies, which are filled with tasty savoury mince, onions, carrots and peas.
Ingredients
- 4 cups cold, left-over mealie pap
- 30ml olive oil
- 250g beef mince
- half an onion, finely chopped
- 1 carrot, peeled and grated
- KNORR Savoury Mince Dry Cook-in-Sauce
- 200ml water
- 60g frozen peas
Method
- Preheat oven to 180°C.
- Grease 4 holes in a large muffin tin with a little vegetable oil.
- Divide the pap into 4 portions, then set aside a third of the pap from each portion.
- Wet your hands in cold water, and then press two-thirds of each portion of pap into the muffin pans, making sure to press it up the sides of each pan. If it gets too sticky, keep wetting your hands.
- Heat the olive oil in a pan, then add the mince and cook until browned.
- Add the onion and carrot and cook until the vegetables begin to soften.
- Stir in half the contents of a sachet of KNORR Savoury Mince Dry Cook-in-Sauce to allow the mix to coat the meat and vegetables, then add the water and simmer for 5 minutes. Add the peas, then cook for another 5 minutes.
- Spoon the mince into the prepared pap cases. Form the reserved pap into balls, then flatten into disks to make the lids for the pies.
- Place the pap lids onto the pies, then crimp the edges with a fork to seal.
- Place in the oven and bake for 20 minutes, or until the pap is turning golden around the edges.
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