Leek mince cake from the tray

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel garlic and dice very finely. Clean and wash the leek and cut into rings. Grease the fat pan of the oven. Put dumpling dough into a mixing bowl, add egg yolk and knead with the kneading hooks of the hand mixer. Spread the dumpling dough on the fat pan and pull up the rim a little bit. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for about 30 minutes.

2. 2

   In the meantime heat up the oil in a large roasting pan. Crumble the minced meat and ground pork and put it into the roaster. Fry vigorously while turning. Add garlic and leek and continue to fry. Season with salt, sugar, pepper and nutmeg. Dust with flour, mix well, deglaze with cream and 500 millilitres of water. Add processed cheese and mix. Bring to the boil and simmer over a low heat for five minutes. Season again with salt and pepper. Remove the fat pan from the oven and place it on a grid. Sprinkle dough evenly with breadcrumbs. Spread the minced leek mixture on top.

3. 3

   Add processed cheese and mix. Bring to the boil and simmer over a low heat for five minutes. Season again with salt and pepper. Remove the fat pan from the oven and place it on a grid. Sprinkle dough evenly with breadcrumbs. Spread the minced leek mixture on top. Sprinkle with cheese and bake at the same temperature for another 30 minutes on the bottom shelf. Ten minutes before the end of the baking time, increase the oven temperature (electric oven: 225 °C/ circulating air: 200 °C/ gas: level 4) Remove from the oven, cut into pieces and garnish with thyme

4. 4

   On 16 pieces:

Nutrition Facts

KCAL
530 kcal

CARBS
27 g

FATS
34 g

PROTEINS
30 g