Greek pasta casserole with minced meat and puff pastry

Ingredients for 3 servings:

• 4 sheets of puff pastry
• 2 onions
• 100 g smoked bacon
• 200 g poultry liver(s)
• 1 tbsp olive oil
• 400 g minced meat, mixed
• 150 g tomatoes, peeled (from the can without juice)
• 100 ml chicken broth
• salt and pepper
• 400 g pasta (macaroni)
• 4 eggs
• 100 g Parmesan, grated
• 1 tbsp condensed milk

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Thaw the puff pastry. Peel and finely chop the onions. Dice the bacon. Clean the liver, rinse, pat dry, and dice. Heat the olive oil. Add the onions, bacon, liver, and minced meat, and fry. Add the tomatoes and chicken stock and simmer for about 15 minutes. Season with salt and pepper. Preheat the oven to 180 degrees Celsius. Cook the pasta in boiling salted water until al dente. Drain and let drain. Mix with the sauce. Beat the eggs and fold in the Parmesan cheese. Grease a baking dish. Place 3 sheets of dough on top of each other, roll out to the size of the dish, and cover the dish. Pour in the macaroni. Roll out the remaining dough, place it on top, and press the edges down. Brush with condensed milk and prick several times with a fork. Bake for 60-90 minutes. Cover with aluminum foil, if desired. Serve garnished with thyme.