Classic Minced Meat Pie
Classic meat pie cooked with parsley and matured cheese, and served with a savoury light crème fraîche.
- 6 servings
Ingredients
Filling
- 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
Method
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.
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Classic Minced Meat Pie