Tart with minced meat filling

Ingredients for 1 servings:

• 500 g flour
• 200 ml beer
• 200 ml sunflower oil
• 1 pinch of salt
• 400 g minced beef
• 2 pointed peppers
• 1 bell pepper(s), red
• 2 onions
• 1 garlic clove(s)
• 2 tsp, heaped paprika powder, smoked
• 1 tsp Thai curry powder
• 1 tsp black pepper
• 1 tbsp, heaped thyme, dried
• ½ tsp coriander
• sesame
• Black cumin
• 2 egg yolks for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

For the dough, knead the flour with beer, oil, and a pinch of salt and let it rest for about 20 minutes before rolling it out. For the filling, finely chop the bell peppers, onions, and garlic clove in a food processor. Mix the minced meat and all the spices with the mixture. Brown everything and season to taste. Let the mixture cool slightly before further processing. Preheat the oven to 180°C fan/convection oven. Divide the dough into two equal parts, roll out one part for the base, place it in a tart tin, and press up the edges. Place in the preheated oven for about 10 minutes. Then add the lukewarm filling. Separate a part from the second piece of dough for the decoration, roll out the rest as the lid, place it on the tin, and press it down onto the edges. Roll out the decoration and place it on the lid. Brush the lid with beaten egg yolk and pierce it several times with a fork. Sprinkle the sesame seeds and black cumin seeds on the lid and then bake for about 20 – 30 minutes.