John Myers
Ingredients for 4 servings:
- 600 g minced meat, mixed
- 125 g bacon, finely diced
- 150 g sheep’s cheese
- 125 g pickled vine leaves
- 150 g mushrooms, sliced (jar or can)
- 1 egg(s)
- 3 tbsp breadcrumbs
- 1 m.-sized onion(s)
- 2 garlic cloves
- 1 tsp paprika powder, hot
- Salt
- pepper
- Margarine or clarified butter
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel the onion and dice very finely. Peel the garlic cloves and slice thinly. Heat margarine or clarified butter and sauté the finely diced bacon and sliced mushrooms. Knead the minced meat, onion, egg, breadcrumbs, salt, sautéed mushrooms and bacon, pepper, paprika, and garlic into a dough. Remove the pickled vine leaves from the brine, rinse them, and pat them dry. Line a terrine (approx. 25 cm long) with the vine leaves, allowing the vine leaves to overlap the edge of the terrine, and spread half of the minced meat mixture on top. Crumble the feta cheese and place it on top of the minced meat. Then add the other half of the minced meat and smooth it down. Fold the vine leaves over the minced meat and cover with the remaining vine leaves. Close the terrine with the lid. Cook in a preheated oven at 200°C for approximately 50–60 minutes.
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