for 8 portions

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

How it's done

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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