Tuesday, November 23, 2010

Minced Meat Pie

Again, a big thank you to Marie Larsson who taught me how to make the best minced meat pie. It’s been over a year since I started making them every now and then, and I always added something new, something “special”. This time I made this pie of beef minced meat, onions, zucchini, feta cheese, cheddar cheese , rosemary and other ingredients that you will find in my comments. It has nothing to do with healthy food, but if it’s only once in a while it doesn’t hurt. Enjoy!

1 comment:

  1. For the pastry:

    225g plain flour, plus extra for dusting
    115g butter, cubed
    1 egg yolk

    For the filling

    200 - 300g minced meat (the choice is up to you)
    1 onion, finely chopped
    75g Gruyére cheese, grated (I use cheddar)
    1 packet/150g feta cheese
    3 tbsp olive oil
    1 medium zucchini
    4 large eggs, lightly beaten
    100 ml double cream
    50 ml milk
    freshly ground black pepper and spices of your own desire (Gyros Spice or Rosemary works beautifully)

    To make the pastry, place the flour and butter in a food processor and blend until the mixture resembles fine crumbs. Add the egg yolk, and 3 - 4 tablespoons chilled water, enough to make a smooth dough. Turn out on a floured surface and knead briefly. Alternatively, rub the butter into the flour with your fingers until crumbly, then add the egg yolk and water. Cover and chill for at least 30 minutes. Preheat the oven to 190 degrees.
    On a lightly floured surface, roll out the pastry and line the tin, pressing the dough to the sides. Prick the base of the pastry and line with greaseproof paper and baking beans (I don't do this at all, and it always turns out well). Bake blind for 12 minutes, then remove the paper and beans, and bake for a further 10 minutes, or until lightly golden. Meanwhile, heat a large frying pan with some olive oil and fry the onions for 3 - 4 minutes. Add the meat, fry for further 5 - 10 minutes(using spices of your own choice/in this case I used rosemary, salt and pepper),add chopped zucchini and cook for further 3 minutes, then spread the mixture over the pastry case. Add the cheeses. I usually make a layer of cheddar cheese, spread the meaty mixture on top of it and then I sprinkle the whole thing with feta cheese, yes it't not low fat at all :)
    Whisk together the eggs, cream, milk, and black pepper, and pour into the pastry case. Place the tin on a baking tray and bake for 25 - 30 minutes, or until golden and just set. Allow to set, then slice and serve while still hot.


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