30 minutes – serves 4 – 6

  • 30 ml sunflower oil
  • 500 g mince
  • 4 spring onions, chopped
  • 2 carrots, grated
  • 2 cloves of garlic, finely chopped
  • salt and freshly ground black pepper to taste
  • 5 ml dried mixed herbs
  • 1 egg, beaten
  • 100 g pecorino cheese, grated
  • 1 sheet puff pastry

Preheat your oven to 200 °C. Heat the sunflower oil in a pan and fry the mince until loose and brown. Add the spring onions, carrots and garlic. Sauté for about 2 minutes. Season with salt, black pepper and mixed herbs. Sauté for another 5 minutes. Add the beaten egg and pecorino and mix through. Cut the pastry into squares and line 6 large greased muffin pans with it. Spoon the filling into the pastry and bake for about 20 minutes until the pastry is crispy.