Crispy minced potato tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and carrots and cut into very small cubes. Peel onions and garlic, dice finely. Heat the oil in a large pan with a lid or a casserole dish. Fry the minced meat in it until crumbly.

2. 2

   Season with salt and pepper. Add onions and garlic, fry briefly. Stir in potatoes, carrots and 100 ml water. Cover and cook for 8-10 minutes. Let the mince cool down a little.

3. 3

   Let the dough rest for about 10 minutes at room temperature. Mix 3 eggs and sour cream and stir into the mince. Season with salt and pepper.

4. 4

   Grease a springform pan (26 cm Ø). Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Melt butter. Place 4 pastry sheets overlapping in the mould so that the base and edge of the mould are covered.

5. 5

   Brush the individual leaves with liquid butter. Add the chopped mass. Place any protruding dough on top of the mince. Cut 3 dough sheets into 10 pieces each. Use the rest of the dough sheets for other purposes.

6. 6

   Fold the corners of each piece of dough into a small bag and screw in lightly. Press lightly into the mince with the tip facing upwards.

7. 7

   Bake in a hot oven for about 30 minutes. After about 5 minutes, slide a baking tray over the minced cake so that the tops of the dough do not burn. Whisk the egg yolks and 1 tbsp. milk. After about 25 minutes baking time, carefully brush the tops of the dough with the egg yolk.

8. 8

   Do not cover with the tray and finish baking.

Nutrition Facts

KCAL
210 kcal

CARBS
23 g

FATS
10 g

PROTEINS
5 g