Chopped tomatoes-sun with short pastry

Name: Chopped tomatoes-sun with short pastry
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 500 g Flour; 3 Eggs (size M); 7-10 Tbsp Salt; 2 TEASPOONS Sugar; 250 g Butter; 150 g Carrots; 250 g Potatoes; 1/2 red and yellow pepper; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Sunflower oil; 400 g mixed minced meat; 7-10 Tbsp Pepper; 1 can(s) (425 ml) Tomatoes; 100 g Feta cheese; 7-10 Tbsp Cling film; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

500 g Flour
3 Eggs (size M)
7-10 Tbsp Salt
2 TEASPOONS Sugar
250 g Butter
150 g Carrots
250 g Potatoes
1/2 red and yellow pepper
1 Onion
1 Garlic clove
2 TABLESPOONS Sunflower oil
400 g mixed minced meat
7-10 Tbsp Pepper
1 can(s) (425 ml) Tomatoes
100 g Feta cheese
7-10 Tbsp Cling film
baking paper

Directions

1
For the short pastry, put flour, 2 eggs, 1 teaspoon salt, 1 teaspoon sugar, 4 tablespoons cold water and butter in flakes in a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough.
2
Wrap in foil and chill for about 30 minutes.
3
For the filling, peel and finely dice the carrots. Peel, wash and chop the potatoes. Clean, wash and chop the peppers. Peel and finely dice onion and garlic.
4
Heat the oil in a frying pan. Fry the minced meat for approx. 10 minutes, turning it over until it is crumbly. After about 5 minutes add the prepared vegetables. Season with salt and pepper. Add the tomatoes, chop with a spatula, season with 1 teaspoon sugar, bring to the boil and simmer for about 10 minutes.
5
Let it cool down. Cut the feta into cubes.
6
Roll out half of the dough on a floured work surface until round (approx. 30 cm Ø). Place on a baking tray lined with baking paper. Mix the chopped mass and feta and spread approx. 3/4 of the chopped mass as an outer ring on the dough circle, leaving a distance of approx. 3 cm to the edge of the dough.
7
Pour the rest of the minced meat into the middle of the dough circle, leaving a gap of approx. 3 cm. Separate 1 egg. Spread the edge and the space between the dough with egg white. Roll out the other half of the dough round (approx. 32 cm Ø).
8
Place on the chopping circle. Press the outer edge. Press the dough in the middle with an upside down bowl (approx. 10 cm Ø).
9
Press in the edge with a fork. Cut the outer edge at 5-7 cm intervals. Turn the dough pieces one after the other by approx. 90° so that the filling faces upwards. Whisk the egg yolk and 1 tbsp. water. Spread the dough with it.
10
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the lower rack for approx. 50 minutes. Serve with tzatziki and tomato salsa.