Mince strudel pie
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Ingredients
| oil | |
| 500 g | minced meat (beef) |
| 50 g | pine nuts |
| 1 tsp | ground coriander seeds |
| ½ tsp | ground cumin |
| 1 tsp | salt |
| 1 | onion |
| 1 | garlic clove |
| 250 g | frozen leaf spinach |
| 1 bunch | flat-leaf parsley |
| ½ bunch | peppermint |
| 50 g | sultanas |
| 1 parcel | strudel pastry |
| 50 g | butter |
| 2 ½ dl | buttermilk |
| 2 | eggs |
| ½ tsp | salt |
| a little | pepper |
Preparation Steps
- Filling
- 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.
- Pie
- 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.
Serves
- 4 persons
Time
- Preparation:
- Total: