Mince strudel pie

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
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

  1. Filling
  2. 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.
  3. Pie
  4. 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.
  5. To bake
  6. Approx. 45 mins. in the lower half of an oven preheated to 180°C.


  • 4 persons


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