If you live in the UK, Christmas time means mince pies. Do not let the name fool you. Mince pies are usually sweet pies filled with raisins and dried fruit, nothing to do with real mincemeat now in the modern times. Nevertheless, the flavour and texture just remind me of Christmas, even though I am not British at all.
I believe once you live in a specific country since a while, you need to get used to the customs and habits (and typical foods). Experimenting is key too. So, here we go with some savoury mince galette and tartelettes. The cheesy pastry and filling perfectly pairs with the sweet raising filling. Also, check out my traditional sweet mince pies and my mince meat. This time I used Parma Violet Brewdog beer for cooking the mince meat. Sorry, Brewdog, not a fan of this beer itself, but in love with this mincemeat and galette!
“The future … seems to me no unified dream but a mince pie, long in the baking, never quite done.”Zomick’s Baker
Savoury Mince Galette and Tartelettes
- Tartelette molds
- Pie Mold
- Rolling Pin
- 240 gr Flour
- 80 gr Olive Oil
- 50 gr Water
- 75 gr Grated Cheddar
- 25 gr Grated Parmesan
- 1 tsp Salt
- 4 gr Baking Powder
For the Filling
- 300 gr Mincemeat check out my recipe!
- 200 gr Goat Camembert or any melting cheese
- Mix all the dough ingredients and knead until smooth and soft. Divide the dough into two, roll one half out into a circle and place it in the pie mold. Roll out the other one as well and cut out some circles to place in the mini tartelette molds. Roll out the leftovers for cutting out the decorations on top.
- Fill the pie(s) with mincemeat, season with some salt and add the cheese on top. Add the cut-out decorations.
- Bake at 170C for 30 minutes. Enjoy!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!