Perepechi

Ingredients

• 150g rye flour
• 100g plain flour
• 1 egg, for the dough
• 50g butter, softened, for the dough
• 100ml warm water
• 1/2 tsp salt, for the dough
• 1 tsp sugar
• 3 eggs, for the custard
• 150ml whole milk
• 1/4 tsp salt, for the custard
• Pinch of black pepper, for the custard
• 250g ground beef
• 1 onion, finely chopped
• 1 tbsp butter or oil, for frying
• Salt and pepper, for the filling

Before you cook

• Combine the rye flour, plain flour, salt and sugar in a large bowl.
• Rub the softened butter and egg into the flour mixture with your fingertips until crumbly.
• Pour in the warm water and mix to a smooth, firm dough, adding a touch more flour if it feels sticky.
• Turn the dough onto a floured surface and knead briefly until smooth.
• Wrap the dough in cling film and let it rest at room temperature for 20 minutes.
• Finely chop the onion.
• Whisk the custard eggs, milk, salt and pepper together in a jug and set aside.
• Grease 12 muffin-tin or tartlet cups generously with butter.

Steps

1. Preheat the oven to 190°C (375°F).
2. Heat the butter or oil in a frying pan over medium heat.
3. Add the chopped onion to the pan and cook, stirring, for 4 to 5 minutes until soft.
4. Add the ground beef to the pan, breaking it up with a spoon.
5. Cook, stirring occasionally, for 6 to 8 minutes until the meat is browned and any liquid has cooked off.
6. Season the meat mixture with salt and pepper, then remove the pan from the heat and let it cool slightly.
7. Divide the rested dough into 12 equal pieces.
8. Press each piece of dough into the base and up the sides of a greased tartlet cup, forming a thin open shell with a pinched rim.
9. Spoon 1 to 2 tablespoons of the meat filling into each dough shell.
10. Give the egg custard a final whisk, then pour it over the filling in each shell, filling almost to the rim.
11. Place the tray of filled tartlets in the preheated oven.
12. Bake for 20 to 25 minutes, until the custard is set and lightly golden and the pastry edges are browned.
13. Remove the tray from the oven and let the tartlets cool in the tin for 5 minutes.
14. Lift the perepechi out of the tin and serve them warm.