Summary

Ingredients

For the ground:

• 150 g butter
• 300 ml flour
• 1 teaspoon paprika powder, noble sweet
• 2 tablespoon water
• Fat, for the shape

For the filling:

• 500 g minced beef
• 1 tablespoon butter
• 1 bag spice mixture (taco)
• 100 ml water
• 400 ml crème fraîche
• 1 teaspoon chili powder
• 250 g cocktail tomatoes
• 100 ml bell pepper (jalapeno), mild to medium, out the glass
• 150 g cheese, rated, e. .: Edam cheese
• Paprika powder, noble sweet
• pepper
• salt

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Instructions

1. Dough:
2. Combine butter, flour, paprika powder and water in a bowl to form a smooth dough, ideally with your hands. Then put the dough in a lightly greased pie pan or casserole dish (at least 30 cm long) and distribute it evenly. Form an edge approx. 2.5 cm to 3 cm high. Put the mold in the fridge for about 30 minutes. Then poke a few holes in the dough with a fork. Pre-bake in the oven preheated to 225 ° C (top / bottom heat) on the middle rack for about 12 minutes, then remove.
3. Do not let the oven cool down.
4. Filling:
5. Heat the butter in a pan and fry the minced meat in it. When it is seared, season with a little salt and pepper. Deglaze with the water and stir in the spice mixture and simmer for at least 5 minutes.
6. In the meantime you can stir the chilli powder into the crème fraiche, wash and halve the cocktail tomatoes and drain the jalapeno.
7. Pour the minced meat mixture over the dough and then spread the crème fraiche over it. Now spread the jalapeno and tomato halves over it and finally sprinkle the cheese over it. If you like, you can now add a little paprika powder over the cheese.
8. Bake the pie for 25 minutes at 225 ° C (top / bottom heat) on the middle rack.
9. A mixed salad goes well with it.