Makes 12 servings ( or 1 large pie)
Macros: 260 cal, Fat 13g, Carbs 24g, Fibre 0g, Protein 7g
2 packages frozen tart shells (or 2 frozen large pie shells)
1/4 cup raisins
2 Tbsps chopped dried apricots
1 Tbsp vegetable oil or oil of choice
1/2 cooking onion
1/2 tsp ground cinnamon
1/8 tsp ground cloves
227g or 1/2 lb lean ground beef
1/2 tsp salt
1/4 tsp pepper
Remove pie shells from freezer and thaw.
Mix raisins and apricots in a small bowl and cover with warm water. Set aside until ready to use
In large pan, heat oil over medium-low heat. Add onion and cook 5 minutes or until soft. Stir in cinnamon and cloves.
Add beef and turn up heat to medium. Break up meat with the back of a spoon. Add salt and pepper and stir. Cook for 5-10 minutes or until browned.
Drain dried fruit. Add fruit mixture to meat mixture and stir. Turn off heat and let cool.
Spoon 1/4 cup of filling into each tart shell. Beat egg in a small bowl. Use a pastry brush to brush a little egg around the edge of each filled pie.
To make the tops, remove remaining tart shells from foil cups. Flip upside down on top of each pie and press down gently with your palm. Use your thumb to press the edges together.
Gently poke the tops with a fork to make tiny holes for steam to escape. Brush tops with remaining beaten egg.
Bake for 20-25 minutes or until golden brown. Let cool. Bake a large pie for 45-50 minutes.