John Myers
Ingredients for 4 servings:
- 500 g flour
- 5 tbsp olive oil
- 1 packet of dry yeast
- Salt
- 300 g minced meat, mixed
- 1 onion(s)
- 10 black olives, pitted
- 1 kg kale, weighed unpeeled
- 100 g salami, sliced
- 250 ml vegetable stock
- 3 tbsp crème fraîche
- 70 g cheese, grated
- some oregano
- 1 tsp herbs, Italian
- some pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes
Knead the flour, 2 tablespoons of oil, 125 ml of water, a pinch of salt, and the yeast into a smooth dough and keep warm. Grease a springform pan. Trim and chop the kale, removing any tough stems. You can also use ready-to-cook frozen kale, but let it thaw before cooking. In a deep pan, first sauté the onions in 2 tablespoons of oil, then brown the minced meat, breaking it up. Add the sliced olives, kale, and strips of salami and simmer briefly. Add the stock and simmer over low heat until the liquid has almost evaporated. Roll out 2/3 of the dough into a round shape and line the pan, allowing the edges to overhang. Roll out the remaining dough into a round lid and pierce it several times with a fork to allow the steam to escape. Now stir the crème fraîche and cheese into the vegetables and season with salt, pepper, and oregano. Pour everything into the pastry dish, cover, and press the edges firmly. Brush the surface with a little olive oil and sprinkle with herbs. Bake in a preheated oven at 180 degrees Celsius for 35-40 minutes.
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