If you are having a party or just want to prepare a special dinner, this delicious meat pie will undoubtedly surprise you with its taste and excellent appearance! Bon appetit!!!
MAIN INGREDIENTS OF THIS RECIPE:
- Puff pastry, minced beef, minced pork, grated cheese, olive, tomatoes, onion, béchamel sauce
HOW TO MAKE MEAT PIE:
Season the minced meat with salt, pepper, oregano, nutmeg and chopped garlic. Mix the spices into the meat and set aside.
Put the olive oil, the chopped onion and the peeled tomatoes cut into small pieces in a saucepan and cook over low heat until the tomato start to break down. Add the minced meat with the spices, stir, cover the pan and cook over low heat about 20 minutes.
Combine the béchamel sauce, the egg yolk and a few drops of lemon juice; set aside.
Grease a pie pan with some butter, line with the pastry and prick the bottom with a fork. Drain the meat with a colander and put it over the pastry.
Cover with the béchamel mixture, sprinkle with grated cheese
and bake until golden, about 30 to 35 minutes. Remove from oven and serve.
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(1 votes, 5.00 out of 5)
Loading...Ingredients
- 200 grams (7 ounces) puff pastry
- 250 grams (8 3/4 ounces) minced beef
- 250 grams (8 3/4 ounces) minced pork
- 125 grams (4 1/2 ounces) grated cheese
- 50 ml (1/4 cup) olive oil
- 1 large onion
- 3 cloves of garlic
- 1 egg yolk
- Some lemon juce drops
- Pepper (to taste)
- 2 medium ripe tomatoes
- 200 ml (about 1 cup) béchamel sauce
- Oregano (to taste)
- Nutmeg (to taste)
- Salt (to taste)
Béchamel sauce recipe
Directions
- Season the minced meat with salt, pepper, oregano, nutmeg and chopped garlic. Mix the spices into the meat and set aside.
- Put the olive oil, the chopped onion and the peeled tomatoes cut into small pieces in a saucepan and cook over low heat until the tomato start to break down. Add the minced meat with the spices, stir, cover the pan and cook over low heat about 20 minutes, stirring occasionally.
- Preheat the oven to 180ºC (350ºF).
- Combine the béchamel sauce, the egg yolk and a few drops of lemon juice; set aside.
- Grease a pie pan (24 centimeters (9 1/2 inches)) with some butter, line with the pastry and prick the bottom with a fork. Drain the meat with a colander and put it over the pastry. Cover with the béchamel mixture, sprinkle with grated cheese and bake until golden, about 30 to 35 minutes.
- Remove from oven and serve.
