Give new life to leftover mince with these individual Mediterranean mince pies. This recipe can easily be scaled up or down depending on how much mince you have.
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4 slices ciabatta bread or similar (approx. 2.5 cups when cubed)
2 tablespoons olive oil
3 cups cooked mince (e.g. leftover Bolognese)
¼ cup semi sundried tomatoes, finely chopped
¼ cup pitted olives, sliced
½ cup feta cheese, cubed
salt & pepper
handful of fresh basil, or 1 teaspoon dried basil
Preheat oven to 180°C and line a baking tray with baking paper.
Cube ciabatta bread into 2cm cubes. Drizzle with olive oil and toss well to ensure the bread is well coated. Spread the bread in a single layer on the baking tray. Bake for 10 minutes. Be sure to check after 5 minutes and toss the croutons to ensure they are cooking evenly. Remove from the oven when the bread is just beginning to turn golden.
Mix the cooked mince with the sundried tomatoes, olives, half of the feta cheese and basil. Season to taste.
Divide mince evenly between four large ramekins and fill approximately ¾ to the top.
Sprinkle croutons on top of the mince in the ramekins, and sprinkle with the rest of the feta.
Place ramekins in oven and bake for 10-15 minutes, until heated through. Serve hot with a salad or green vegetables