- 0.25 tsp. salt
- a little pepper
- 2 clove of garlic, pressed
- 500 g minced meat (beef)
- 1 egg white, whisked
- 3 spring onions, incl. green parts, cut into thin rings
- 50 g dried tomatoes, chopped
- 4 tbsp. breadcrumbs
- 3 tbsp. ketchup
- 2 tsp. dried marjoram
- 1.5 tsp. baking powder
- 250 g white flour
- 50 g butter, cut into pieces, cold
- 1.5 dl milk water (1/2 milk, 1/2 water)
- 1 egg yolk, whisked
Mix the mince and remaining ingredients including pepper in a bowl.
Mix the flour, salt and baking powder in a bowl. Add the butter and, using your hands, rub together to form an evenly crumbly mixture. Add the milk & water, and mix quickly to create a soft dough – do not knead.
On a surface lightly dusted with flour, roll out 2/3 of the dough (approx. 34cm Ø) and transfer to the prepared tin. Loosely distribute the filling over the base. Fold the edge of the dough inwards and brush with a little egg white. For the lid, roll out the remaining dough on a lightly floured surface (approx. 30cm Ø). Place the tin on top and cut out the dough around the tin. Place the pastry lid over the filling, press the edge down lightly, brush with egg yolk. Thinly roll out the remaining dough, again on a little flour, and cut into fine strips. Arrange the dough strips on the lid and brush with the remaining egg yolk. Prick the pastry lid several times with a fork. Bake for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C.
- 1h 5 Bake: ca. 35m + Preparation/cooking time: ca. 30m
- Servings For 8 servings
- Nutrition 340 Kcal