ADD some excitement to the next family meal time with this easy recipe.
Packed with tasty flavours and ingredients, it’s bound to attract a gathering around the kitchen table.
The lekker pap tarts combine two of South Africa’s favourite dishes – pap and meat. You can bake them as individual servings or as one large hearty tart.
Mini meat and pap tarts
Serves 6–8
Ingredients
1 litre water
500ml maize meal
1 large onion, cut into thin wedges or slices
2 cloves garlic, crushed
Sunflower or olive oil
1 x 300g can Bull Brand Corned Meat, cut into small cubes
10 black olives, halved
Salt and pepper to taste
3 large eggs
125ml milk
10ml dried thyme or parsley
250ml grated cheddar cheese
5ml prepared mustard
Method
- Mix the water and maize meal in a saucepan, season with salt to taste and bring to the boil while stirring.
- Reduce heat, cover and simmer on very low for about 45 minutes or until cooked, stirring occasionally.
- Remove from heat and allow the mixture to cool.
- Prepare the filling by frying the onion in oil until it’s golden and soft.
- Add the garlic and can of Bull Brand Corned Meat and fry until the meat is lightly browned then stir in the olives; cover and set aside.
- Once the maize pap has cooled, whisk in one egg and then press the mixture into the bottom and sides of 6 – 8 small, loose-bottom tart pans or, if you prefer, one large pie dish.
- Spoon the meat filling into the tart bases.
- Whisk the two remaining eggs with the rest of the ingredients and pour into the tarts.
- Bake in a pre-heated oven at 180°C for 30 – 40 minutes, or until the fillings are just set.
- Serve with salad.
