Moist Meat Tart

Name: Moist Meat Tart
Ingredients: 1/2 kg of moist meat, salt, and black pepper to taste; 1 tablespoon of olive oil; 2 tablespoons of cold water; For the filling; 1 cup of sour cream; 2 tablespoons of hot ketchup; 60g of chopped black olives; 3/4 cup of crushed cornflakes; 1 cup of grated cheddar cheese

1
1/2 kg of moist meat, salt, and black pepper to taste
2
1 tablespoon of olive oil
3
2 tablespoons of cold water
4
For the filling
5
1 cup of sour cream
6
2 tablespoons of hot ketchup
7
60g of chopped black olives
8
3/4 cup of crushed cornflakes
9
1 cup of grated cheddar cheese

Ingredients

1
1/2 kg of moist meat, salt, and black pepper to taste
2
1 tablespoon of olive oil
3
2 tablespoons of cold water
4
For the filling
5
1 cup of sour cream
6
2 tablespoons of hot ketchup
7
60g of chopped black olives
8
3/4 cup of crushed cornflakes
9
1 cup of grated cheddar cheese

Directions

1
Preheat the oven to strong heat (200°C)
2
In a medium-sized bowl, mix together the moist meat, salt, black pepper, olive oil, and cold water
3
Grease mini tart molds with 4 cm diameter, then fill the bottoms and sides with this mixture
4
Prepare the filling: combine all ingredients in a small bowl and mix well
5
Place 1 tablespoon of filling in each mold and sprinkle with grated cheese
6
Then, bake for 7-8 minutes
7
Demold using a sharp knife and serve immediately
8
If desired, you can freeze these tarts and reheat them in a moderate oven (170°C) for 10-15 minutes.