Summary

Ingredients

For the dough:

• 250 g chickpea flour
• 125 g butter
• 0.5 teaspoon ½ salt
• 1 egg (s)

For covering:

• 0.5 ½ savoy cabbage
• 2 leeks
• 400 g minced meat, mixed
• 0.5 ½ package cream cheese
• 100 ml broth
• salt and pepper
• paprika powder, noble sweet
• paprika powder, hot as rose
• caraway powder
• some oil
• Fat for the shape
• 1 pack legumes, dried, for blind baking

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Instructions

1. Knead a shortcrust pastry from chickpea flour, butter, salt and egg and place in the refrigerator for at least 30 minutes.
2. Wash the leek sticks well and cut into rings. Also wash half the savoy cabbage well and cut into bite-sized pieces. Season the minced meat with salt, pepper and paprika to taste and stir well.
3. Put some oil in a larger pan with a matching lid and first toast the leek a little. When the leek has taken on a bit of color, add the minced meat and use the spatula to cut up a bit so that you have some bite-sized bites. When the minced meat is almost done, add the savoy cabbage to the pan, but do not fold in. Put the lid on and let it simmer over medium heat for approx. 5 - 10 minutes.
4. Take the dough out of the fridge and pour it into a greased tart pan or springform pan. In the springform pan with 1/3 of the dough, pull up an edge about 2 cm high. Spread the dry legumes on the dough and place in the cold oven for blind baking. Set the oven to 180 ° C fan oven and bake for 15 minutes.
5. In the meantime, add approx. 100 ml of warm broth to the pan with the almost finished filling and stir in the cream cheese. Season everything with all of the above-mentioned spices to taste.
6. Take the pan out of the oven, remove the legumes from the bottom and put them away. Caution hot! The legumes can be used again.
7. Spread the filling evenly in the pan and finish baking in another 15 minutes.