2 tbsp olive oil
200 gr. ground meat (50% beef, 50% pork)
½ onion, chopped
1 garlic clove, minced
freshly ground pepper
½ tbsp tomato paste
¼ tsp cinnamon
½ tsp cumin
20 gr. toasted pine nuts
40 gr. grated DODONI Sheep Graviera
40 gr. grated DODONI Kefalotyri
1 egg for the filling
20 mini puff pastry sheets
1 egg, beaten, for coating the pies
Weigh the ingredients. Chop the onion and mince the garlic. Grate the Sheep Graviera.
Heat the olive oil in a pan. Saute the ground meat for about 5-6 minutes, until most of its juices evaporate.
Add the onion, garlic, a bit of salt and freshly ground pepper and saute for 3-4 minutes.
Add the tomato paste, cinnamon and cumin and saute for another 3-4 minutes. Remove from heat and let it cool.
Add the pine nuts, sheep’s Graviera, Kefalotyri and the egg in the pan and mix until they form a filling for the pies.
Put a full teaspoon of filling in the center of each puff pastry sheet.
Turn them to crescents, pressing the pastry edges so that they seal and pierce with a fork. Place them on a baking pan with a baking sheet.
Coat the pies with the beaten egg and bake them in a preheated oven, at 180oC, for 25 minutes, until golden brown.