Pancake mince pie with farmer's salad
easy
60 mins
60 mins
Ingredients
- 5 Eggs (size M)
- 7-10 Tbsp Salt
- 225 g Flour
- 200 ml lactose-free milk
- 2 Onions
- 2-3 Garlic cloves
- 2 TABLESPOONS Oil
- 750 g mixed minced meat
- 1 pinch Sugar
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 2 TABLESPOONS Tomato paste
- 1 package (500 g) chunky tomatoes
- 50 ml Mineral water
- 30 g clarified butter
- 150 g lactose-free grated Emmental
- 7-10 Tbsp Parsley and pepperoni
Directions
- 1
Beat the eggs and salt with the whisk of the hand mixer. Stir in flour. Stir in milk. Let the dough swell for about 20 minutes
- 2
In the meantime peel and finely dice the onions and garlic. Heat the oil in a pan, crumble the minced meat into it and fry while turning. Add onions and garlic and fry briefly. Season with salt, sugar, pepper and paprika. Add tomato paste and sauté briefly. Deglaze with tomatoes, bring to the boil and braise over low heat for 3-4 minutes
- 3
Stir mineral water into the pancake batter. Heat clarified butter in 6 portions in a pan (29 cm Ø at the top, 22 cm Ø at the bottom). Bake 6 golden yellow pancakes from the pancake batter one after the other. When a pancake is baked, place it on an ovenproof plate, add some minced meat mixture and sprinkle with some cheese
- 4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) until all 6 pancakes are covered with minced meat and cheese. Place the top pancake on the tower, sprinkle with cheese and bake at the same temperature for another 15 minutes. Remove from the oven, sprinkle with parsley and garnish with pepperoni. Served with farmer's salad
Nutrition Facts
740 kcal
30 g
48 g
47 g
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