🍽️ Savory Meat Pie in Puff Pastry

Name: Savory Meat Pie in Puff Pastry
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g frozen puff pastry; flour (for working); butter (for the mold); 4 slices toast bread; 1 onion; 300 g fresh mushrooms; 1 tbsp olive oil; 1 kg mixed minced meat; 2 dried marinated tomatoes (finely chopped); 2 eggs; 2 tsp dried Italian herbs; salt; pepper (from the mill); breadcrumbs (as needed); 1 egg yolk; 2 tbsp water

850 kcal · 30 min · 4 servings

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Ingredients

400 g frozen puff pastry
flour (for working)
butter (for the mold)
4 slices toast bread
1 onion
300 g fresh mushrooms
1 tbsp olive oil
1 kg mixed minced meat
2 dried marinated tomatoes (finely chopped)
2 eggs
2 tsp dried Italian herbs
salt
pepper (from the mill)
breadcrumbs (as needed)
1 egg yolk
2 tbsp water

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Let the puff pastry sheets thaw at room temperature.
3. Brush half of the pastry sheets with a little water.
4. Place the unbrushed pastry sheets on top of the moistened ones and press them firmly together.
5. Dust a work surface with flour and roll out the pastry slightly larger than your baking dish.
6. Grease the baking dish and line it with the pastry.
7. Place the prepared dish in the refrigerator.
8. Soak the toast bread slices in lukewarm water.
9. Squeeze the bread well to remove excess water and place it in a bowl.
10. Peel the onion and chop it finely.
11. Clean the mushrooms and slice them finely.
12. Chop the mushrooms briefly again to make them smaller.
13. Sauté the onions and mushrooms in hot oil.
14. Pour off the liquid that has accumulated in the pan.
15. Add the sautéed vegetables along with the minced meat to the bread.
16. Add the chopped tomatoes, eggs, and herbs.
17. Season the mixture with salt and pepper.
18. Mix all ingredients thoroughly together.
19. If the mixture seems too wet, stir in breadcrumbs.
20. Distribute the meat filling evenly over the pastry base in the dish.
21. Roll out the remaining pastry and cut it to fit the size of the dish.
22. Cover the pie with the pastry lid.
23. Fold the overhanging edge of the bottom pastry up and press it firmly against the lid.
24. Cut a small triangle out of the center of the lid.
25. Use the cut-out pastry piece to decorate the edge.

Nutrition per serving

kcal: 850
Protein: 42 g · Fett/Fat: 58 g · Carbs: 38 g