John Myers
Ingredients for 1 servings:
- 500 g minced beef
- 1 onion(s)
- 2 garlic cloves
- 1 small green bell pepper(s)
- 1 can of corn
- 1 can kidney beans
- 1 onion(s)
- ½ tube(s) tomato paste
- 4 tbsp tomato ketchup
- 250 g cheese, grated
- 2 eggs
- 200 ml milk
- salt and pepper
- 3 slices of puff pastry, frozen, approx. 225 g
- Paprika powder
- oregano
- cumin,
- Coriander powder
- chili powder
- Fat, for the shape
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Ideal for brunch – tastes hot and cold, serves 12 pieces
Thaw the puff pastry and line a greased quiche dish with it. Place the minced meat in a bowl and knead well with the tomato paste, ketchup, and spices (paprika, oregano, cumin, chili, and coriander). Dice the onion. Slice the bell pepper into thin strips. Sauté the onion in a pan with a little oil. Press in the garlic cloves. Add the seasoned minced meat and fry until all the liquid has evaporated. Add the bell pepper strips and, after a few minutes, add the well-drained beans and corn. Let the mixture cool slightly. Then spread the meat and vegetable mixture evenly over the puff pastry, pressing firmly. Sprinkle the grated cheese (I use medium-aged Gouda) on top. Whisk the eggs with the milk, add a little pepper, and a pinch of salt. Spread the egg wash evenly over the cheese. Bake in a preheated oven at approx. 200°C for 35-40 minutes.
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