Mince strudel pie
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|500 g||minced meat (beef)|
|50 g||pine nuts|
|1 tsp||ground coriander seeds|
|½ tsp||ground cumin|
|250 g||frozen leaf spinach|
|1 bunch||flat-leaf parsley|
|1 parcel||strudel pastry|
|2 ½ dl||buttermilk|
- Heat the oil in a non-stick frying pan. Brown the meat and pine nuts in batches for approx. 3 mins. each, remove from the pan, season. Briefly sauté the onion and garlic in the same pan, add the spinach and cook for a further 5 mins. Return the meat to the pan along with the parsley, mint and sultanas, mix. Remove the pan from the heat.
- Unfold the pastry sheets and cut in half. Place 2 pastry sheets in the prepared tin, brush with a little butter, place 2 pastry sheets on top, brush with a little butter. Spread the filling on top. Combine the buttermilk, eggs, salt and pepper, pour over the top. Place 2 pastry sheets on top, brush with a little butter, cover with the remainder of the pastry sheets and butter. Cut the pastry into 8 rectangles.
- To bake
- Approx. 45 mins. in the lower half of an oven preheated to 180°C.
- 4 persons