{ beef and raisin pastries }

Happy Monday, friends! My new year didn't start quite as planned. I had a long list of things to do, recipes to test and ideas to blog. But instead of all those fun (and also some not so fun but necessary) things, I have been sipping tea, eating as many clementines (and other vitamin sources) as I can, and simply just resting trying to beat a nasty flu. But you know, all those things on the to-do list will wait. Now when I'm starting to feel like a human being again, I'm extra happy to return back to the blog and the kitchen.

I thought you might enjoy this recipe. These are the cutest and tastiest little savory pastries. Beef and raisins don't seem like the obvious match, but my friend, give it a try and you'll be surprised. I really liked the pastries served with lime creme fraiche.

Ingredients (makes 24)

{ filling }
- 1/2 pound (230 g) ground beef
- 1/3 cup (0.8 dl) golden raisins
- 3 tablespoon ketchup
- a pinch of cinnamon
- coarse salt and pepper

- store bought pie crust, or homemade pate brisee
- egg for brushing

{ dip }
- 3/4 cup (1.8 dl) creme fraiche, or sour cream
- a squeeze of lime juice

You can make these pastries from regular store bought pie crust, or you can make your own pie dough with the simplest pate brisee recipe. I made pate brisee with the same recipe I have used in recipes like chanterelle pot pie and apple tart. You can see detailed instructions for an easy homemade pie crust in those recipes. All the crust takes is basically flour, butter and water plus a while to set in the fridge.

To prepare the filling, cook the beef with chopped onions until no longer pink, around 4-5 minutes. Break the meat into little pieces with a spatula while cooking. Stir in the raisins and ketchup. Season with cinnamon, salt and pepper.

On a floured surface, roll out the pie crust and cut out 2  1/2 inch (6 cm) rounds using a cookie or pastry cutter. Brush the edges of a round with water, and spoon a little bit of the filling on top. Fold in half and press with a fork to seal. Repeat with the remaining rounds and filling. It was hard not to overfill the pastries with the tasty beef filling, but remember that too full pastries don't stay closed in the oven.

Transfer the pastries to a baking sheet lined with parchment paper. Brush them with lightly beaten egg. Bake at 375 F (190 C) for 20-25 minutes until golden. Dip warm pastries in creme fraiche or sour cream with a squeeze of lime juice.

{ recipe adapted from real simple }

Comments

[Hannah]

Those look divine!

[Tracy]

My husband would love these! I don't eat meat anymore, but still look our for good recipes for him, and he does cook on occasion! ;o) Happy Day, Tiina