Puff Pastry Pie with Minced Meat and Spinach Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 sheets puff pastry
For the filling: (minced meat)
- 500 g minced meat, mixed
- 250 g mushrooms
- 1 shallot (s)
- 3 tablespoon tomato paste
- 1 anchovy fillet (s)
- 5 tablespoon parmesan, grated
- salt
- pepper
- nutmeg
- 1 teaspoon basil
- Sambal Oelek or red hot peppers
For the filling: (spinach)
- 500 g spinach, frozen
- 150 g mozzarella, finely chopped
- 1 tablespoon butter
- 0.5 tablespoon ½ flour
- 5 tablespoon heavy cream
- 3 tablespoon parmesan, grated
- 50 g pine nuts
- pepper
- salt
- nutmeg
- 1 teaspoon marjoram
- 1 egg (s)
- 1 egg yolk, for brushing
- 2 tablespoon heavy cream, for brushing
Print Recipe
Pin Recipe Instructions
- Minced meat filling:
- Cut the mushrooms into leaves and fry (not just sauté, but smear them), season the minced meat a little, add and fry, chop the shallot and fry with it. When cooled, mix with the other ingredients (mash anchovy fillets) and season well.
- Spinach filling:
- Thaw spinach and press dry through a sieve. Sweat briefly in butter, mix with flour, sweat and thicken with cream. Mix with the rest of the ingredients and season.
- Rinse a tart tin with cold water and cover with 4 defrosted puff pastry sheets (roll out a little). Bend up on the edge. First distribute the minced meat filling on top, then the spinach filling.
- Brush the edges with the egg yolk and cream mixture and cover with 4 puff pastry sheets. Cut decorations from the remaining plates. Brush everything with the egg yolk and cream mixture.
- Cut out a 2-euro chimney in the middle and keep it.
- Bake at 200 ° for 30 minutes. Then close the chimney with the cut-out part and bake for another 15 minutes at 150 °.
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