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Classic Minced Meat Pie

Classic meat pie cooked with parsley and matured cheese, and served with a savoury light crème fraîche.

  • 6 servings



  • 150 g Wheat Flour
  • 75 g Butter
  • 75 ml Quark
  • 500 g Mince Meat
  • 1 Yellow Onion
  • 3 Garlic Cloves
  • Butter
  • 75 g Tomatoes Paste
  • 20 g Chopped Fresh Parsley
  • 150 g Grated Cheddar
  • 1 tsp Salt
  • 1 Pinch Black Pepper

For serving

  • 40 g Creme Fraiche With Herbs


Step 1

Combine flour and butter into fine bread crumb-like texture. Add the quark and work quickly together to form a dough. Roll out the dough in a pie shape, about 23 cm in diameter.

Step 2

Prick the bottom with a fork. Let rest in the refrigerator for about 30 minutes. Heat the oven to 200 °.

Step 3

Pre-cook the pie case for about 10 minutes. Peel and chop the onions and garlic. Fry the mince, onion and garlic together in butter in a frying pan for a few minutes.

Step 4

Remove the pan from the heat. Stir in the tomato paste, parsley, 2 cups of cheese and salt and pepper. Pour the mixture into the pie case. Sprinkle the rest of the cheese over.

Step 5

Bake the pie in the middle of the oven for about 20 minutes. Serve with crème fraîche and salad.