Pap and mince pies
Traditional food staples with a big difference. A delicious on-the-go snack to keep you fueled.
- 4 cup prepared mealie pap - cold
- 2 Tbs olive oil
- 250 g beef mince
- 1/2 onion - finely chopped
- 1 carrot - peeled and grated
- 1 Tbs mild curry powder
- 150 ml water
- 60 g peas - frozen
Preheat oven to 180C.
Grease 4 muffin tin holes.
Divide the pap into 4 portions, then set aside 1/3 of the pap from each portion.
Wet your hands in cold water, and then press the 2/3 of pap into the muffin tin, making sure to press it up the sides of the tin too. If it gets too sticky, keep wetting your hands.
Heat olive oil in a pan, then add the mince and cook until browned.
Add the onion and carrot, then cook until the vegetables begin to soften.
Stir in the curry powder, then add the water. Simmer for 5 minutes.
Add the peas, then cook for another 5 minutes.
Spoon the mince into the prepared pap moulds.
Form the reserved pap into balls, then flatten into disks to make the lids for the pies.
Place pap lids onto the pies, then crimp the edges with a fork to seal.
Place into the oven, then cook for 20 minutes until the pap is turning golden around the edges.