- a little pepper
- 0.75 tsp. salt
- 1 onion, finely chopped
- 1 tbsp. olive oil
- 1 garlic, finely chopped
- 350 g minced meat (beef or lamb)
- 200 g frozen peas, slightly defrosted
- 1.75 tsp. hot paprika
- 1 bag strudel dough
- 150 g Greek yoghurt
- 1 tbsp. peppermint, finely chopped
Heat the oil in a non-stick frying pan. Stir fry the garlic, onions and mince for approx. 5 mins. Add the peas, continue stir frying for about a minute, season, set aside, leave to cool completely. Stir in the feta and parsley.
Unfold the pastry sheets. Place two sheets of pastry on a sheet of baking paper, place the remaining sheets on top at offset angles to create 8 corners. Place the dough on a tray lined with baking paper. Distribute the set aside meat over the pastry base, fold the overhanging corners of the dough inwards, pinch the edge together a little and brush with oil.
Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 200°C.
Stir together the yoghurt and peppermint. Serve with the tart.
- 55 mins Preparation/cooking time: ca. 35m + Bake: ca. 20m
- Servings For 4 servings
- Nutrition 414 Kcal