Mini quiche ground-beef and mushroom (24 pcs)

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Ingredients:

6 slices puff pastry 

100 gr hover for conversion mushrooms

2 shallots

150 gr hover for conversion ground beef

2 teaspoons cajun spices

125 gr hover for conversion crème fraiche

1 egg

2 tablespoons milk

pinch salt

1/2 teaspoon garlic powder

1/2 teaspoon parsley

extra:

2 12 mold muffin pan

oven

Preparation:

© Janneke's Recipe pages - recipe quiche and hearty pies
Grease and flour the molds of the muffin pans.
Chop the shallots and the mushrooms. Fry ground beef, mixed with cajunherbs, to crumbs. Add the shallot and mushroom and let softly simmer 5 minutes. Mix the creme fraiche with the egg, milk, garlic powder, salt and parsley.

Prepare:

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).
Cut (with a glass) 4 circles from each sheet puff pastry and put the dough in the molds. Fill the forms with the ground beef mixture and add 1-2 teaspoons crème fraiche mixture.
Bake the pies 20-25 minutes.
 

 

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