Tomato mince pie

Ingredients for 8 servings:

• 250 g flour
• 125 g butter or margarine
• 1 egg(s)
• ½ pack of baking powder, 7 g
• Salt and pepper from the mill
• Paprika powder, sweet
• oregano
• 1 dash of cream
• Flour for the work surface
• 600 g minced meat of your choice
• 1 onion(s)
• 1 stalk(s) leek
• 1 clove(s) garlic
• 1 tbsp tomato paste
• 1 dashes lemon juice
• salt and pepper
• e.g. basil
• 50 g Parmesan, grated
• 750 g tomatoes
• 150 g feta cheese
• 1 cup of cream, the rest of it
• 4 eggs

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 55 minutes

with shortcrust pastry from the springform pan

Mix the flour with the baking powder and sift into a bowl. Sprinkle with margarine or butter. Add the egg and the remaining ingredients. Knead everything vigorously with your hands until a smooth dough forms. Cover and refrigerate for at least 30 minutes so that the butter in the mixture cools down and binds. The dough can then be used as a tart/pie base. Simply roll it out on a floured work surface. In the meantime, finely dice the onion, cut the leek into rings, and dice the feta cheese. Blanch the tomatoes and peel them. Place the rolled out shortcrust pastry in a springform pan, pull up the edges, and pierce the base with a fork. Pre-bake at 180°C (top/bottom heat) for 15 minutes. For the filling, fry the minced meat with the onions until brisk, then briefly add the leek. Press in the garlic clove and mix with the tomato paste until a paste-like mass is formed, then season with the spices. Cover the pre-baked pastry case with half of the minced meat and half of the cheese cubes, then arrange the tomatoes on top. Distribute the remaining half of the minced meat and cheese in the spaces between the pieces. Whisk together the remaining cream, eggs, and Parmesan cheese and pour over the top. Bake for 40-45 minutes at 180°C (top/bottom heat). Let stand for 5 minutes before slicing.