John Myers
Minced Meat and Spinach Cake
The perfect minced meat and spinach cake recipe with a picture and simple step-by-step instructions.
- 250 g Freshly cooked spinach
- 1 piece Chopped onion
- 5 piece Fresh garlic
- 1 tbsp Tomato paste
- 1 piece Peperoncini
- 4 tbsp Olive oil or ghee from my KB
- 500 g Hooked beef
- Salt
- Gourmet pepper from my KB
- 1 role Puff pastry round
- 200 gr Mascapone Gorgonzola
- Molding
- 1 dl Cream
- 1 dl Milk
- 2 piece Free range eggs
- 1 piece Chicken egg yolk fresh
- TK can also be used instead of fresh spinach. Wash fresh spinach thoroughly and put it dripping wet in a pan and only cook in its own juice until it collapses. Put in a sieve and squeeze out well.
- Peel the onion and 4 cloves of garlic, core the peperoncini and dice everything.
- Heat the olive oil or ghee in a non-stick pan and sauté the onion, garlic cloves and fry the beef and peperoncini until crumbly
- Tear apart the spinach, season with salt, pepper and nutmeg and add 1 pressed clove of garlic
- For the topping, mix the milk, cream, eggs and egg yolks well with salt and pepper
- Preheat the oven to 200 degrees
- Place the dough in the baking tray and prick well with a fork. Spread the minced meat on top, the plucked spinach on top, cut the mascarpone gorgonzola into small pieces, spread over it and pour the glaze over it.
- after about 35-40 minutes the cake is ready and can be enjoyed with a fine salad.
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