Open-Face Meat Pie

Name: Open-Face Meat Pie
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g 5% quark; 2 pcs Egg; 30 g Whole wheat flour; 1 tbsp psyllium husk; 1 tsp baking powder; 300 g minced meat; 1 pcs Onion; 1 pcs Tomato; 1 tbsp sour cream; 1 tsp Ghee; Salt; Pepper

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🕐 30 min 👁 16 Channel post →

A hearty open-face pie featuring a tender curd-based dough and a juicy meat filling, making it a great choice for a balanced lunch or dinner.

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Method

Brown the ground meat in oil, add the chopped onion and tomato, and cook until the liquid evaporates. Season with salt and pepper, then let the filling cool.

For the dough, mash the curd cheese with the baking powder. Add the egg, flour, psyllium husk, and salt, then knead the dough and let it rest for 20 minutes.

Roll out the dough, preferably right on a baking sheet. Place the filling in the center and fold up the edges to form a crust.

Whisk together the egg and sour cream, and pour the mixture over the filling.

Bake in a preheated oven at 170°C (340°F) for 30 minutes.

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Open-Face Meat Pie

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