Summary

Ingredients

• 800 g minced meat, half and half or just round beef
• 2 egg (s) for the minced meat
• 2 onions)
• Salt and pepper, marjoram and caraway seeds for mince
• oil
• 1 cup crème fraîche
• 1 cup sweet cream
• 150 g cheese, rated
• Pizza seasoning

For the dough:

• 250 g spelled flour
• 20 g yeast, fresh
• 1 teaspoon, leveled salt
• 1 pinch (s) sugar
• 200 ml buttermilk, room temperature
• 70 g butter, room temperature

Print Recipe Pin Recipe

Instructions

1. Put the flour in a bowl, make a hollow and add the chopped up yeast that has been mixed into the buttermilk. Add the egg, which is room temperature, and the butter, salt and sugar, which is also softened, and knead everything well for at least 5-10 minutes. The dough should no longer stick to the hand, if it does, then add a little more flour and knead in. When the dough is slightly warm, it is well kneaded. Or if you push in with your finger and go up the depression again, then it is also OK.
2. Now cover the dough and let it rise in a warm place for half an hour. It should double in size.
3. During this time, you can now devote yourself to the surface.
4. Season the minced meat as indicated above, mix in the egg and the onion, which has been diced into small pieces. Now fry the whole thing in oil in small lumps in a pan, then let it cool down. Then put in a bowl.
5. Wash the Hokkaido, cut it into small pieces and steam it in a little salted water until it is soft. We accidentally crushed it and then added this to the hacked one. Now mix everything and add the creme fraiche, eggs and cream. Season with pizza seasoning and / or other spices and distribute it on the rolled out dough, which has been applied to a baking sheet with baking paper and pierced several times with a fork.
6. Grated cheese can now be sprinkled on top or, if there is enough dough left over, a blanket with a pumpkin face or other motif can be placed on top.
7. Bake the whole thing in the oven at 180 ° -200 ° C until golden yellow for about 30 minutes.