Meat & rice noodle pies
Ingredients (serves 2)
- 6 small round pie dough pastries
- 135 g lean beef
- 100 g onion
- 50 g rice noodles
- 1 egg
- Oregano
- Extra virgin olive oil
- Black pepper
- Salt (skip in case of hypertension or fluid retention)
Method
- 1. Boil the rice noodles for one minute in a saucepan with hot water. Drain and set aside.
- 2. Cut the lean beef into pieces. Salt the meat and cook in a pan at low heat with a splash of oil until browned. Reserve.
- 3. Peel and grate the onion.
- 4. Sweat the onion at very low heat in the same pan as the meat.
- 5. Add the meat and the noodles to the pan. Stir and let cook for a couple minutes. Add the ore-gano, salt, and pepper. Reserve.
- 6. Put the dough rounds on a plate. Place a spoon-ful of the filling in the centre, wet the border and fold the discs in half. Seal the pie, crimping the edges with the tips of your fingers.
- 7. Beat the egg and brush the pies on both sides.
- 8. Put the pies on a tray lined with baking paper and bake at 180°C for ten to twelve minutes.
- 9. Serve with tomato sauce.
