Minced beef pie

Minced beef pie

Total: 1 hr 15 Min. | Active: 40 Min.
Nutritional value / portion: 670 kcal
, Fat: 45 g
, Carbohydrate: 39 g
, Protein: 25 g


8 portions


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

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, pressed
1 red pepper, diced
200 g aubergines, diced
400 g minced meat (beef and pork)
160 g veal sausage meat
2 tbsp marjoram, finely chopped
1 egg, beaten, half of it set aside
2 tbsp cream
1 tsp mild mustard
1 tsp salt
1 tsp paprika
2 cake dough, rolled into a rectangle
3 tbsp sesame seeds
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How it's done

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Heat the oil in a frying pan. Sauté the onion and garlic. Add the pepper and aubergine and continue to sauté for approx. 5 mins., salt, allow to cool completely in the bowl. Add the mince and all the ingredients up to and including paprika, knead well by hand until the mixture is no longer sticky.

Place one section of dough on an oven tray lined with baking paper. Spread the filling evenly over the dough and level it off, leaving an edge of approx. 2 1/2 cm all around. Brush the edge with a little water. Place the second piece of dough exactly on top. Press down along the side edges. Brush the pastry with the remaining egg. Press all around the edges with a fork. Prick the surface several times and garnish with sesame.

Bake for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C.

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