Summary

Ingredients

• 250 g flour
• 4 egg (s)
• 150 g butter
• 0.5 ½ small celeriac
• 1 small onion (s)
• 1 large carrot
• 1 leek stick (s)
• 2 tablespoons oil
• 500 g minced meat, mixed
• 1 teaspoon herbs, Italian, dried
• 2 tablespoon tomato paste
• 1 packet tomato sauce with herbs (e.g. Tomato al Gusto)
• 1 pinch (s) sugar
• 50 g cheese (Gouda), in one piece
• 100 ml milk
• 1 teaspoon meat stock
• 200 g sheep cheese
• salt and pepper
• nutmeg
• possibly oregano for garnish
• Fat for the shape

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Instructions

1. Knead the flour, 1 egg, 1/2 teaspoon salt and butter with 1 - 2 tablespoons water to form a dough and cover and chill for at least 1/2 hour. Peel the celery, onion and carrot and cut into small cubes. Halve the leek and cut into small pieces.
2. Fry the minced meat in the heated oil until crumbly and season with salt and pepper. Add the carrots, celery, onions, leeks and herbs and fry with them. Add the tomato paste, sweat with it. Add the tomato sauce and let everything simmer for about 7 minutes (stir more often!). Season to taste with salt, pepper, broth and sugar. Let cool down.
3. In the meantime, grate the Gouda cheese and cut the sheep`s cheese into small pieces. Grease a springform pan (28 cm) and line it with the rolled out dough. Pull up the edge approx. 4 cm.
4. Whisk 3 eggs with milk. Season with salt and nutmeg. Fold the sheep`s cheese cubes under the minced meat mixture. Then distribute the minced meat mixture on the dough in the mold. Pour over the egg milk and finally sprinkle with the grated Gouda cheese.
5. Bake in a preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C) for 40 minutes. Garnish with oregano.
6. By the way, it tastes twice as good cold!