Greek Pasta Casserole with Minced Meat and Puff Pastry
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 sheet / s puff pastry
- 2 onions)
- 100 g bacon, smoked
- 200 g poultry liver
- 1 tablespoon olive oil
- 400 g minced meat, mixed
- 150 g tomato (s), peeled, (canned without juice)
- 100 ml chicken broth
- salt and pepper
- 400 g pasta (macaroni)
- 4 egg (s)
- 100 g parmesan, rated
- 1 tablespoon condensed milk
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry. Peel and finely chop the onions. Dice the bacon. Clean the liver, rinse, pat dry and cut into cubes. Heat the olive oil. Add onions, bacon, liver, mince, fry. Add tomatoes and chicken stock, simmer for about 15 minutes. Season with salt and pepper. Preheat the oven to 180 degrees. Cook the noodles in boiling salted water until they are firm to the bite. Drain, drain. Mix with the sauce.
- Whisk the eggs, fold in with the parmesan. Grease a baking dish. Place 3 sheets of dough on top of each other, roll out the size of the shape and cover them with them. Pour in the macaroni. Roll out the remaining dough, place on top, press the edges on. Brush with condensed milk and prick several times with a fork. Bake for 60-90 minutes. Cover with aluminum foil if necessary. Serve garnished with thyme.
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