Chop Tomato Pate with Feta Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g puff pastry
- 2 medium onion (s)
- 2 cloves garlic)
- 1 sprig rosemary, or teaspoon dried
- 2 tablespoons oil
- 500 g minced meat, mixed
- 500 g meat
- 2 tablespoon ajvar, or tomato paste
- Pepper from the grinder
- some paprika, hot as rose
- salt
- 300 g tomato (s)
- 150 g sheep cheese, creamy
- 3 egg (s)
- 150 g sour cream
- some flour
- 3 tablespoon breadcrumbs
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions and garlic. Pluck rosemary and chop finely. Heat the oil in a large pan and fry the minced meat and pork loin in portions. Add the onion, garlic and rosemary and fry briefly. Stir in ajvar or tomato paste. Season with pepper, paprika and a little salt and leave to cool.
- Wash and slice tomatoes.
- Crumble the cheese. Mix the eggs and sour cream, season with salt and pepper.
- Put some flour on a work surface and roll out the puff pastry into a rectangle of approx. 28 x 38 cm. Line a greased casserole dish with it, pull up about 4 cm at the edge.
- Sprinkle the bottom with breadcrumbs. Spread the minced meat mixture on top and pour the egg cream over it. Place the tomato slices on top and sprinkle with cheese. Brush the edges of the pastry with egg yolk.
- Bake in the oven preheated to 200 ° C for approx. 40-45 minutes on the lower rail.
- Serve with a salad.
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