These tasty pap tarts combine two of SA’s favourite dishes – pap and meat. You can bake them as individual servings or as one large tart.
Ingredients
- 1 litre water
- 500ml (2 cups) 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, pitted and halved
- Salt and pepper to taste
- 3 large eggs
- 125ml (½ cup) milk
- 10ml (2 tsp) dried thyme or parsley
- 250ml (1cup) grated cheddar cheese
- 5ml (1 tsp) mustard
Method
Preheat oven at 180°C.
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 heat for about 45 minutes or until cooked, stirring occasionally.
Remove from heat and allow the mixture to cool.
Meanwhile, prepare the filling by frying the onion in oil until golden and soft.
Add the garlic and can of Bull Brand Corned Meat and fry until the meat is lightly browned and set aside.
Once the maize pap has cooled, whisk in 1 egg and then press the mixture into the bottom and sides of 6 – 8 small loose-bottom tart pans or one large pie dish.
Spoon the meat filling into the tart bases.
Whisk the 2 remaining eggs with the rest of the ingredients and pour into the tarts.
Bake in a preheated oven at 180°C for 30 – 40 minutes, or until the fillings are just set.
Serve with salad.