Mincemeat pie

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Chop olives, finely dice feta cheese. Remove rosemary needles from a branch and chop. Heat 1 tablespoon of olive oil. Fry the onion and minced meat for about 5 minutes. Season with salt, cayenne pepper, rosemary and paprika pulp. Stir in olives and feta cheese. Clean and wash the zucchini and cut them into thin slices.

2. 2

   Peel garlic, press through a garlic press. Heat 1 tablespoon of olive oil. Fry garlic and zucchini until transparent. Season with salt and pepper and place on kitchen paper. Grease a box form (22-24 cm long) with oil. Halve a slice of dough. Place one half lengthwise and one crosswise in the mould. Press the sides a little bit, let the edges overhang. Melt butter for the sauce. Sweat flour in it. Deglaze with 125 g cream and stock. Bring to the boil while stirring continuously and simmer for 2 minutes. Season with salt, pepper and nutmeg. Stir egg yolk and 2 tablespoons of cream until smooth and thicken the sauce with it. Layer 1/3 minced meat, a thin layer of courgette, 1/3 minced meat, courgette and the rest of the minced meat in the tin.

3. 3

   Melt butter for the sauce. Sweat flour in it. Deglaze with 125 g cream and stock. Bring to the boil while stirring continuously and simmer for 2 minutes. Season with salt, pepper and nutmeg. Stir egg yolk and 2 tablespoons of cream until smooth and thicken the sauce with it. Layer 1/3 minced meat, a thin layer of courgette, 1/3 minced meat, courgette and the rest of the minced meat in the tin. Sprinkle with a little sauce each time. Loosely fold over any excess dough. Brush with olive oil. Pluck the remaining rosemary a little smaller and spread it on the surface. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Cover if necessary. Then let it rest for a while, carefully turn out of the tin and cut into slices. Delicious with yoghurt

4. 4

   Sprinkle with a little sauce each time. Loosely fold over any excess dough. Brush with olive oil. Pluck the remaining rosemary a little smaller and spread it on the surface. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Cover if necessary. Then let it rest for a while, carefully turn out of the tin and cut into slices. Delicious with yoghurt

5. 5

   With 8 discs:

Nutrition Facts

KCAL
390 kcal

CARBS
16 g

FATS
29 g

PROTEINS
19 g