how to make ground beef mini pies

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This crustless mini pie made with ground beef will win your heart. Let's learn how to make it and explore different filling flavors!

PORÇÕES7 mini pies

1 unit Grated Carrot

3.5 oz Grated Mozzarella Cheese(100g)

1/3 cup Sliced Olives (1/3 cup)1.2 oz (33g)

Oregano(to taste)

10.6 oz Ground Beef(300g)

1 tsp Salt0.2 oz (5g)

Black Pepper (to taste)

1 tsp Onion Powder

1 tbsp Mayonnaise (1 tablespoon)0.4 oz (12g)

1 unit Egg White

2 tbsp Seasoned Ready-made cassava flour1.1 oz (30g)

Cassava Flour

Filling
1
In a bowl, combine grated carrot, mozzarella cheese, sliced olives, and oregano. Mix well.
Base
1
In another bowl, mix ground beef, salt, black pepper, onion powder, mayonnaise, and egg white.
2
To bind the mixture, gradually add the seasoned ready-made cassava flour or, if you prefer, cassava flour.
3
At this point, you can use your hands to check if the mixture is firm and easily releases from your hands.
4
Take aluminum mini pie molds of your preferred size. I used fluted mini pie molds, size No.3 diameter 2.95 in x base 1.77 in x height 0.98 in (7.5 cm x 4.5 cm x 2.5 cm).
5
Grease with butter and dust with cassava flour.
6
Place a bit of the ground beef mixture to line the bottom and sides.
7
Then, fill generously; you can press down on the filling a bit.
8
Take a bit more of the mixture, press it in your palm to make it thinner, and cover the mini pie.
9
Remove any excess meat from the sides.
10
Repeat this process for the remaining mini pies.
11
Place them on a baking tray and dust with a little cassava flour.
12
Preheat the oven to 400ºF (200°C) and bake for about 18-20 minutes, or until they turn golden and the cheese has melted.
13
Allow them to cool a bit before removing them from the molds.

Valid to: After baking, 3 days if stored in the refrigerator, or 90 days if stored in the freezer.