Mincemeat pie

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel and finely dice the onions. Knead minced meat, ground pork, pressed rolls, 3 onions and eggs. Season with salt and pepper. Form a round loaf (approx. 26 cm Ø) from the minced meat mixture and place it on a fat pan of the oven rinsed with cold water.

2. 2

   Pre-cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 60 minutes. In the meantime, knead the contents of the pizza base mix bag with 175 ml lukewarm water and 2 tablespoons of oil with the dough hooks of the hand mixer to form a smooth dough.

3. 3

   Put some dough aside. Roll out the remaining dough on a floured work surface until round (approx. 46 cm Ø). Take the meatloaf out of the oven and wrap it in the dough coat. Press the seams together under the roast.

4. 4

   Roll out the remaining dough and cut out e.g. small mushrooms with a cookie cutter. Whisk the egg yolk and 1 tablespoon of cream. Spread the pastry with it. Stick the dough mushrooms on it, also brush with whisked egg yolk.

5. 5

   Bake the pâté for another 35-40 minutes. Clean, wash and possibly chop the mushrooms. Dice the bacon and drain in a pan without fat. Add remaining onion and mushrooms and fry briefly.

6. 6

   Pour on the rest of the cream and stock and bring to the boil once. Stir in the sauce thickener. Season sauce with salt and pepper. Wash parsley, dab dry and chop except for a few leaves to garnish.

7. 7

   Stir into the mushroom sauce. Mix the contents of the bag, powder and spice mixture (enclosed with the pizza mixture) with 300 ml water and bring to the boil. Garnish the minced meat pâté with the parsley leaves.

8. 8

   Arrange on a plate with lamb's lettuce. Add the sauces.

Nutrition Facts

KCAL
620 kcal

CARBS
25 g

FATS
44 g

PROTEINS
31 g