Mini quiche with minced meat

Ingredients:

Sand base:

• 1.5 cups premium wheat flour
• 1/4 teaspoon salt
• 8 tablespoons chilled, cubed, unsalted butter
• 5 tablespoons of cold water

Filling:

• 170g minced pork with your favorite seasonings (fry until crispy)
• 4 eggs
• 1/2 cup sour cream
• 1 cup grated Manchego, Swiss, or Pecorino Romano cheese
• 1/2 cup potatoes (boil until soft, cool and cut into cubes)
• 1/4 cup milk
• Salt and freshly ground black pepper
• Additional accessories: 6 (10 cm in diameter) tartlet moulds with removable bottoms

Preparation:

1. Grease 6 (10cm diameter) tartlet cups with removable bottoms and place on a baking sheet.
2. Place the flour and salt in the bowl of a food processor and pulse until combined. Add the chilled butter and pulse until coarse crumbs form. With the processor running, gradually add 5 tablespoons of water until the mixture forms a dough. Add an additional 1 tablespoon of water at a time if the dough is too dry.
3. Divide the dough into 6 equal balls and press them into the bottom and edges of the prepared tartlet pans. Refrigerate for 15 minutes.
4. Preheat the oven to 220°C (425°F). Line the shortbread pan with foil and fill the pan with ceramic baking balls (or dried peas or beans). Bake for 15 minutes. Let cool completely (can be made a day in advance).
5. Mix the fried minced meat with the remaining ingredients: Manchego cheese, potatoes, eggs, sour cream, and milk. Divide the filling evenly among the prepared tartlets. Bake until the filling is puffed and cooked through, or until a knife inserted into the center comes out clean, about 45 minutes. Cool slightly. Serve warm or at room temperature.
   
   Culinary advice: This recipe can be used to make one quiche in a 23cm diameter tin or a glass pie dish.