Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Pie
Utensils
One ovenproof dish (holding approx. 1 ½ l)
How it's done
Filling
Heat the oil in a non-stick frying pan. Brown the meat and pine nuts in batches for approx. 3 mins. each, remove from the pan, season. Briefly sauté the onion and garlic in the same pan, add the spinach and cook for a further 5 mins. Return the meat to the pan along with the parsley, mint and sultanas, mix. Remove the pan from the heat.
Pie
Unfold the pastry sheets and cut in half. Place 2 pastry sheets in the prepared tin, brush with a little butter, place 2 pastry sheets on top, brush with a little butter. Spread the filling on top. Combine the buttermilk, eggs, salt and pepper, pour over the top. Place 2 pastry sheets on top, brush with a little butter, cover with the remainder of the pastry sheets and butter. Cut the pastry into 8 rectangles.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C.
| Serve with: | Salad |
|---|
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