Tortellini – Pate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g puff pastry
- 400 g tortellini
- 3 cloves garlic
- 2 onions)
- 250 g minced meat
- 50 g tomato paste
- 250 ml broth
- salt and pepper
- 50 g butter
- 50 grams flour
- 500 ml milk
- salt and pepper
- 100 g parmesan cheese
- 1 egg yolk
- nutmeg
- olive oil
Print Recipe
Pin Recipe Instructions
- Cook the tortellini in salted water. For the mince sauce, fry the garlic, onions and minced meat in a little olive oil. Add the tomato paste, fill up with the broth, season with salt and pepper and simmer for about 10 minutes.
- For the bechamel sauce, melt the butter, sweat the flour in it, add the milk and bring to the boil. Season with salt, pepper and nutmeg. Let everything go cold.
- Line a springform pan with 2/3 of the dough and prick several times with a fork. Spread the mince sauce on top, then the bechamel sauce and the grated parmesan. Cover with the rest of the batter and make a hole so the steam can escape. Brush the pastry lid with egg yolk and bake the pie at 190 ° C for half an hour.
- The pie can also be prepared a day in advance and then only needs to be put in the oven. A green salad tastes good with it.
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