Minced meat pie with peppers and mozzarella

Ingredients for 4 servings:

• 175 g flour
• ½ tsp salt
• 50 g butter
• 3 tbsp water, ice cold
• 550 g minced beef
• 100 g smoked bacon, without rind
• 350 g red peppers, possibly more
• 1 onion(s)
• 1 garlic clove(s), if desired
• salt and pepper
• 2 tsp marjoram, dried
• 2 tbsp wine vinegar
• 125 ml meat broth or vegetable broth
• 130 g crème fraîche
• 2 packs of mini mozzarella balls (100 g each)
• 2 egg yolks
• some cream
• 1 tbsp oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

our favorite pie

Quickly knead the dough ingredients. Wrap in foil and let rest in the refrigerator for 30 minutes. Alternatively, you can use ready-made puff pastry, which also works. Dice the onion and, if using garlic, finely chop it. Deseed and dice the bell pepper. Dice the bacon as well. Preheat the oven to 220°C. Prepare a tart pan, approximately 25 cm in diameter; a springform pan will also work. If the pan is larger, everything will be a little flatter, but that will also work. In a large frying pan or cast-aluminum pot, fry the bacon with the oil. Add the onion and garlic, if using, and fry briefly. Add the minced meat and cook until thoroughly cooked. Add the paprika, season with salt, pepper, vinegar, and marjoram, and stir well. Stir in the stock and crème fraîche and simmer for about 5 minutes. Mix in the mini mozzarella balls (they are a bit firmer than the larger mini balls and not soaked in liquid). Alternatively, use firm mozzarella (stick). Regular mozzarella releases too much liquid. Pour everything into the tart tin. Roll out the dough and cut into thin strips. Place a few strips as the edge, then arrange the others in a lattice pattern. Whisk the egg yolks with a small dash of cream and brush the surface with it. Place in the oven, on the second bottom rack, and bake for about 25 minutes. Let rest for 2 minutes after baking. We served it with salad. It’s difficult to estimate the serving size here. We fed three people, but it would probably be enough for four, depending on the number of side dishes.