Fancy mince pie

Recipe from: 10/21/1993 12:00:00 AM
Ingredients 19
Servings 1
Minutes 30 min


Serving Change
  • 1
    red pepper, seeded and diced
  • 1
    green pepper, seeded and diced
  • 1
    onion, finely chopped
  • 100
    fresh button mushrooms, sliced
  • oil
  • 450
    lean mince
  • 1
    ground ginger
  • 1
  • 2
    ground cinnamon
  • 1
    lemon, juice
  • 50
    finely chopped parsley
  • 15
    tomato paste
  • salt and freshly ground black pepper
  • 2
    eggs, lightly beaten
  • 60
    fresh breadcrumbs
  • 7
    sheets phyllo pastry
  • melted butter
  • 5
    eggs, hard-boiled and shelled


30 min
Preheat the oven to 180 ºC (350 ºF). Grease a 21 x 7 cm springform tin. Sauté the diced red and green pepper, onion and mushrooms in a little oil until soft. Remove from the pan. Fry the mince in the oil with the spices until cooked but not brown. Add the remaining seasonings and season to taste with salt and black pepper. Return the red and green pepper mixture to the pan. Let mixture cool slightly before mixing in the beaten eggs and breadcrumbs. Line the tin with four sheets of phyllo pastry, brushing each sheet with melted butter before placing the next layer on top. Leave the pastry sheets draped over the sides of the tin. Spoon half the mince mixture into the tin and place the hard-boiled eggs in a row along the centre of the mince mixture. Spoon the remaining mixture on top. Fold the phyllo pastry draped over the sides of the tin over the mince mixture. Brush another layer of phyllo pastry with melted butter and fold so that it fits on top of the mince mixture. Place on top and lightly tuck it in along the sides. Brush with melted butter once more. Cut the leftover sheets of phyllo pastry into fairly large pieces and crumple each piece up like a piece of paper. Arrange on top until the entire top of the pie is covered with the crumpled phyllo pastry. Sprinkle with water and bake for 20 minutes in the preheated oven. Carefully open the sides of the tin and bake for another 20-30 minutes or until the sides of the pie are lightly browned. Leave the pie on the base of the tin and cool in the fridge until it can be easily sliced. Serve lukewarm or cold. Makes a medium-sized pie.

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