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)
  • 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.


In case of mucositis, prevent the pastry from overcooking or getting too dry, and if necessary, serve with sauce to help with swallowing.