Filo minced vegetable cake

COOK TIME
90 mins

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

2. 2

   Let the dough rest for about 10 minutes at room temperature. Mix eggs, sour cream, a little salt and pepper and stir into the lukewarm mince mixture

3. 3

   Grease a springform pan (26 cm Ø). Melt butter and let it cool down. Place 4 pastry sheets overlapping in the form, so that the bottom and the edge of the form are covered. Brush the individual sheets with melted butter. Pour in the minced meat mixture. Place any excess dough over the mince. Cut 3 pastry sheets into 9 squares each. Use the rest of the dough sheets for other purposes. Fold the corners of each piece of dough into a small bag and screw in the closed centre a little. Press lightly into the mince with the turned-in tip

4. 4

   Bake in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 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 yolk and milk. After approx. 25 minutes baking time, carefully brush the tops of the dough with the egg yolk. Remove baking tray and bake ready

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
370 kcal

CARBS
18 g

FATS
25 g

PROTEINS
18 g