Minced meat and tomato pie with feta cheese

Ingredients for 1 servings:

• 450 g puff pastry
• 2 m.-sized onion(s)
• 2 garlic cloves
• 1 sprig(s) rosemary or 1 tsp dried
• 2 tbsp oil
• 500 g minced meat, mixed
• 500 g minced meat
• 2 tbsp Ajvar or Tomato paste
• Pepper, from the mill
• some paprika powder, hot
• Salt
• 300 g tomatoes
• 150 g creamy sheep’s cheese
• 3 eggs
• 150 g sour cream
• some flour
• Fat for the mold
• 3 tbsp breadcrumbs for the mold
• 1 egg yolk for brushing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Tastes good warm and cold, for 6 – 8 pieces

Peel and dice the onions and garlic. Pick and finely chop the rosemary. Heat the oil in a large pan and brown the minced meat and pork in batches. Add the onion, garlic, and rosemary and fry briefly. Stir in the ajvar or tomato paste. Season with pepper, paprika, and a little salt, and let cool. Wash and slice the tomatoes. Crumble the cheese. Mix the eggs and sour cream, and season with salt and pepper. Sprinkle a little flour on a work surface and roll out the puff pastry into a rectangle approximately 28 x 38 cm. Grease a baking dish and sprinkle with breadcrumbs. Line the dish with the puff pastry, raising the edges by about 4 cm. Spread the minced meat mixture on top and pour the sour cream over it. Place the tomato slices on top and sprinkle with cheese. Brush the edges of the pastry with egg yolk. Bake in an oven preheated to 200°C (top/bottom heat) for approximately 40-45 minutes on the bottom rack. Serve with salad.