Minced meat pie with egg salad topping

Ingredients for 6 servings:

• 1 ½ kg minced meat, mixed
• 2 onions
• 3 spring onions
• 1 bell pepper(s), red
• 100 g Gouda or other cheese, in one piece
• 2 eggs
• salt and pepper
• Paprika powder
• 8 eggs, hard-boiled
• 4 tbsp mayonnaise
• 10 sprigs of chives
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

low-carb

For the egg salad, boil the eggs hard for 9 minutes and let cool. Peel the cold eggs and chop them finely. Mix with mayonnaise and season to taste. The salad needs to be quite firm so that it sticks well to the meat pie later. Chill. For the meat pie, clean the spring onions, bell peppers, and onions and cut them into small cubes. Cut the cheese into larger cubes. Mix all ingredients together and season. Place on a baking sheet lined with baking paper and spread evenly. Bake at 190°C for approx. 15-20 minutes. Drain any liquid and let the meat base cool. Place the egg salad on the cold base.