Shepherd – Pie
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g puff pastry, frozen
- 8 grape leaves, pickled
- 1 clove garlic
- 1 leek
- 200 g quark, lean
- 100 g mascarpone
- 200 g sheep cheese
- 3 egg (s)
- 1 tablespoon capers
- 0.5 teaspoon ½ salt
- 20 g pine nuts
Print Recipe
Pin Recipe Instructions
- Let the puff pastry thaw. Wash the grape leaves and pat dry. Clean the leek and cut into strips. Peel the garlic and cut into fine cubes.
- Place the puff pastry sheets on top of each other, roll them out and line a pie form (26 cm) with them. Spread the vine leaves on top. Finely dice the sheep`s cheese and mix with the eggs, quark and mascarpone. Add the capers, salt, garlic and leek and stir in. Put the mixture on the grape leaves and spread.
- Scatter the pine nuts over the top and bake the pie on the middle rack in the preheated oven (200 ° top / bottom heat) for about 50 minutes. Serve warm.
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