Minced Meat Pie

STEP BY STEP

Let's make something delicious.

1. 01

   For the pastry, cut the cold butter into small pieces and knead together with the cold quark, flour and salt. Wrap the dough in cling film and refrigerate for at least 30 minutes.

2. 02

   Meanwhile, for the filling, peel and finely dice the onion and garlic. Heat the oil in a large frying pan and gently cook the onion and garlic without colouring. Add the mince and fry over a high heat, stirring, for about 10 minutes until crumbly.

3. 03

   Meanwhile, trim and finely dice the pepper. Blanch the tomatoes in boiling water, cool under cold water, peel and quarter. Remove the stalk ends and seeds, then cut the flesh into pieces about 1 cm across. Add the vegetables to the meat along with all the seasonings. Cook for a further 10 minutes over a medium heat and adjust the seasoning. Remove from the heat and leave to cool. Add the eggs and finely chopped parsley to the mince mixture and mix well.

4. 04

   Preheat the oven to 175 °C conventional (155 °C fan). On a floured work surface, roll out two thirds of the dough into a circle about 30 cm in diameter. Grease a 26 cm pie dish, line it with the pastry and press it up the sides. Add the mince filling and smooth the surface. Roll out the remaining dough into a round lid 27 cm in diameter.

5. 05

   Place the pastry lid on top and firmly press the edges of the base and lid together. Cut or stamp out a steam vent in the centre. If desired, cut decorations from any pastry trimmings and arrange them on the lid. Beat the egg yolk with a little water and brush over the pastry.

6. 06

   Bake the pie in the oven for about 45 minutes, covering with baking parchment if needed. Serve hot.