Mini quiche ground beef

(24 pcs)


6 slices puff pastry

1 shallot

200 gr convert conversionground beef

2 (roma) tomatoes

1 garlic clove

125 gr convert conversioncrème fraiche

1 egg

2 tablespoons milk

salt, pepper


2 12 mold muffin pans



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Preparation in advance:

Grease and flour the molds of the muffin pans.

Fry the chopped shallot and the pressed garlic. Add the ground beef and fry stirring to crumbs. Season with pepper and salt. Cut each tomato in 12 very thin slices. Stir the crème fraiche, egg, milk, pepper and salt well.

How to 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. Add about 1-2 teaspoons of the crème fraiche mixture and top each mold with a slice tomato.

Bake the pies 20-25 minutes.



First published: April 12, 2003, Netherlands
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