Onion and pepper mince pie

Ingredients for 4 servings:

• 200 g potatoes
• 200 g flour
• 100 g butter
• 500 g minced beef
• 2 onions, red
• 3 bell peppers, red, yellow, green
• 3 eggs
• 200 g crème fraîche with herbs
• 150 ml milk
• 1 garlic clove(s)
• 2 tbsp tomato paste
• 120 g cheese (Gouda), grated
• pepper
• Salt
• Maggi
• Paprika powder
• Cayenne pepper
• chili powder
• olive oil

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Boil the potatoes, mash them, and let them cool. Then mix them with the flour, stir in the softened butter, and a pinch of salt. Roll out the dough between two layers of baking paper until round, about 10 cm larger than the base of the springform pan. Remove the top baking paper. Turn the bottom baking paper over and place it dough-side down in the greased 26 cm springform pan, then peel off the baking paper. This will ensure the dough sits nicely in the pan. Chill in the refrigerator for 30 minutes. Season the minced meat with Maggi, salt, pepper, cayenne pepper, and chili, and fry in a pan. Add the crushed garlic. Wash the bell peppers, quarter them, and remove the seeds. Peel the onions. Chop them all together in a food processor. Mix with the minced meat and pour over the dough. Preheat the oven to 200 degrees. Mix the crème fraîche with the milk, eggs, tomato paste, and paprika, and pour over the minced meat. Bake for 45 minutes. After 35 minutes, spread the grated Gouda over the minced meat.