Paprika quiche Puszta style

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 8
  • 250 g mealy cook. Potatoes
  • 3 small peppers (e.g. green, yellow and red)
  • 150 g cherry tomatoes
  • 1 medium onion
  • 400 g Turkey escalope
  • 250 g + some flour
  • 1 package (7 g) Dry yeast
  • 1 pinch sugar, salt, pepper
  • 5 TABLESPOONS Milk
  • 2 TABLESPOONS oil, 1 teaspoon vegetable broth
  • 200 g Processed cheese
  • 1 TABLESPOON Ajvar (preparation of Pap-
  • 7-10 Tbsp ricotta; glass) or ketchup
  • 1 TEASPOON dried. Marjoram, 1 egg

Directions

  1. 1

    Wash and cover the potatoes and cook for about 20 minutes

  2. 2

    Clean, wash and cut the peppers into strips. Tomatoes wash, halve. Peel and chop the onion. Wash, dab and cut the meat into strips

  3. 3

    Quench potatoes, peel them, let them cool down a little and mash them finely. Mix 250 g flour, yeast, sugar and 1/2 tsp salt. Add potatoes and milk. Knead first with a hand mixer, then with your hands until smooth. Cover and leave to rise in a warm place for about 20 minutes

  4. 4

    Fry the meat in hot oil until golden brown. Season with salt and pepper and remove. Steam onion and paprika in frying fat for about 5 minutes. Steam the tomatoes briefly. Stir in 5 tablespoons of water, stock, cheese, ajvar and marjoram. Add meat again. Simmer briefly, season to taste and allow to cool slightly. Whisk egg, stir in

  5. 5

    Knead the dough again on a little flour and roll out round (approx. 32 cm Ø). Line a greased tart or pizza dish (28 cm Ø) with the dough and press down at the edges. Spread the paprika-meat mixture over it. Bake in the preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) on the lowest shelf for approx. 40 minutes until golden brown. If necessary, serve with a dash of sour cream

Nutrition Facts

KCAL
300 kcal
CARBS
30 g
FATS
10 g
PROTEINS
21 g