Summary

Ingredients

For the dough:

• 175 g flour
• 0.5 teaspoon ½ salt
• 50 g butter
• 3 tablespoon water, ice cold

For the minced meat:

• 550 g round beef
• 100 g pork belly, smoked, without rind
• 350 g pointed peppers, red, possibly more
• 1 onion (s)
• 1 garlic clove (s), possibly
• salt and pepper
• 2 teaspoons marjoram, dried
• 2 tablespoon wine vinegar
• 125 ml meat or vegetable broth
• 130 g crème fraîche
• 2 packs mini mozzarella, 100 g pellets
• 2 egg yolks
• some cream
• 1 tablespoon oil for frying

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Instructions

1. Knead the ingredients for the dough quickly. Wrap in foil and let rest in the refrigerator for 30 minutes. Alternatively, use a ready-made puff pastry, that works too.
2. Dice the onion and, if garlic is used, cut it into small pieces. Core and dice the peppers. Dice the pork belly too. Preheat the oven to 220 ° C. Prepare a tart pan, approx. 25 cm, or a springform pan. If the shape is bigger, everything becomes a little flatter, but it works too.
3. Fry the bacon with the oil in a large pan or cast aluminum pan. Add the onion and possibly garlic and fry briefly. Add the minced meat and cook through. Add paprika, season with salt, pepper, vinegar and marjoram, stir well. Stir in the broth and crème fraîche and simmer for about 5 minutes.
4. Mix in the mini mozzarella balls (they are a little firmer than the larger mini balls and not in liquid). Alternatively, use firm mozzarella (stick). Regular mozzarella will drain too much liquid. Pour everything into the tart pan.
5. Roll out the dough and cut into thin strips. Place a few strips as a border, lay the other strips on top in a grid. Whisk egg yolks with a small dash of cream and brush the surface with it. Put in the oven, 2nd lower rack, and bake for about 25 minutes.
6. Let rest for 2 minutes after baking.
7. We had a salad with it. The portion size is difficult to specify here. With us, 3 were full, but it is certainly enough for 4, depending on the amount of side dishes.