Hack-Pie

Name: Hack-Pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 1/2 bunch Basil and thyme; 1 Onion; 1 Garlic clove; 8 discs dried tomatoes; 2 Tomatoes; 2 (approx. 400 g) small zucchini; 280 g Butter; 800 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS + 500 g flour; 400 ml Vegetable broth (instant); 1 egg + 1 egg yolk (size M); 1 TEASPOON Milk; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

1/2 bunch Basil and thyme
1 Onion
1 Garlic clove
8 discs dried tomatoes
2 Tomatoes
2 (approx. 400 g) small zucchini
280 g Butter
800 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS + 500 g flour
400 ml Vegetable broth (instant)
1 egg + 1 egg yolk (size M)
1 TEASPOON Milk
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Wash herbs, shake dry. Pluck leaves from the stems and chop them, except for a few for decoration. Peel onion and garlic and chop finely. Cut dried tomatoes into fine strips.
2
Wash the tomatoes, grate them dry, quarter them, remove seeds. Finely dice the flesh. Clean, wash and finely dice the zucchini. Heat 30 g butter, fry onion and garlic in it. Add the minced meat and fry while turning for about 5 minutes (until it has a grey colour).
3
Add tomatoes and zucchini and fry briefly. Season with salt, pepper and sweet paprika. Dust with 2 tablespoons of flour, sweat briefly again and add stock. Boil down in an open pot for about 10 minutes, stirring occasionally (must still be slightly saucy).
4
Let the filling cool down. For the dough mix 500 g flour and about 1/2 teaspoon salt. Add 250 g butter in flakes, egg and 4-5 tablespoons cold water. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough.
5
Cut off a good 1/3 of the dough. Wrap both dough pieces in foil. Chill for about 30 minutes. Roll out larger pieces of dough on a floured work surface until round (approx. 32 cm Ø). Place the dough in a greased, floured pie mould (26 cm Ø), press the edge lightly.
6
Pour the filling into the mould, distribute evenly and press down gently. Set aside a small piece of the rest of the dough. Roll out the dough round (approx. 26 cm Ø) on a floured work surface. Place the lid on the filling and press the edges of the dough together.
7
Roll out the rest of the dough thinly and cut into strips with a pizza roller. Cover the dough at regular intervals. Mix egg yolk and milk. Brush the surface of the pie with it. In the preheated oven, 2.
8
Bake from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Garnish with the rest of the herbs.