Minced meat cake

Ingredients for 1 servings:

• 400 g flour
• 300 g butter or margarine
• 1 tsp salt
• some water
• 2 onions
• 250 g mushrooms, fresh
• 1 tbsp butter
• 1 tbsp oil
• ½ tsp spice mix (pie spice)
• 500 g minced meat, mixed
• ⅛ liter red wine
• 2 eggs
• 75 g cheese (Gouda), freshly grated
• ⅛ liter cream
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Quickly knead the flour, softened butter, salt, and a few drops of water into a shortcrust pastry with cool hands. Let it rest in the refrigerator for 30 minutes to firm up. Meanwhile, prepare the filling. Peel and finely chop the onions. Clean and thinly slice the mushrooms. Heat the butter and oil in a large pan. First, fry the onions until softened, without allowing them to brown. Then add the mushrooms and fry, stirring constantly, until all the liquid has evaporated. Tear the minced meat into pieces and add it to the pan. Fry until it loses its red color. Season with salt, pepper, thyme, and pâté seasoning. Pour in the red wine and cook over high heat until all the liquid has evaporated. Meanwhile, grease a springform pan with butter. Line it with the thinly rolled out pastry. Bake blind in a preheated oven at 220°C for about 10 minutes (cover with aluminum foil). Season the meat mixture again and then spread it over the dough in the springform pan. Whisk the eggs with the cheese and cream. Season with salt and pepper. Pour the topping over the meat. Bake in a preheated oven at 220°C for about 40 minutes, until the surface is golden brown. Serve the meat pie warm. Serve with a colorful salad of your choice.