Servings: people
Pie with Beef Filling
The filling includes beef, tomato, grated squash, bell pepper, and of course the classic egg mixture. On top, there's melted mozzarella. You can hear it, can't you? Yum!
Equipment
- 1 Oven
- 1 Pie Pan 24 cm
Ingredients
Pie Crust
- 150 gram wheat flour
- 50 gram rye flour
- 100 gram butter room temperature
- 2 pcs. egg
Pie Filling
- 1 pcs. Onion
- 2 cloves Garlic
- 200 gram Ground beef
- 1/2 pcs. Squash
- 1 pcs. Red bell pepper
- 5 pcs. Cherry Tomatoes
- 50 gram Sundried tomatoes
- 70 gram Tomato Puree
- 1 gram Oregano dried
- 1 gram Thyme dried
Egg Mixture
- 2 pcs. Egg
- 50 gram Milk
- Salt a little
In addition
- 1/2 ball Buffalo Mozzarella sliced
Instructions
Pie Crust
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) fan.
- Put all the ingredients in a bowl and mix them well with a hand mixer with dough hooks.
- Knead on a floured board until the dough is smooth and elastic, but not sticky.
- Put the dough in the fridge for 15 minutes, then roll it out to a crust and place it in a pie dish dusted with a little flour. I used a 24 cm form. Any excess dough that goes over the edges can be trimmed off.
- Poke holes in the crust with a fork and cover it with chickpeas or similar. This helps the crust keep its shape during baking. Pre-bake the crust in the oven for 10 minutes.
Beef Filling
- Finely chop the onion and garlic and sauté in a pot with a little butter. Add the meat and sauté until browned.
- Coarsely grate the squash and chop the bell pepper, cherry tomatoes, and sun-dried tomatoes into small cubes. Add to the pot along with tomato purée, oregano, and thyme. Stir well and let simmer for a couple of minutes.
- Remove the chickpeas from the pie crust and distribute your filling on the crust.
- Mix eggs, milk, and salt together and pour over the beef filling.
- Bake your pie for 25 minutes in the oven. About 5 minutes before it's done, spread the mozzarella on top so it has time to melt.
- Serve with a green salad and enjoy