Crisp Friday pie

True Love
6 servings
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Beef

By Food24 November 03 2009
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Ingredients (19)

PIE CRUST
125.00 g butter — or margerine
130.00 g flour
100.00 ml cheddar cheese — grated
5.00 ml salt
30.00 ml water
1.00 eggs — beaten
FILLING
30.00 ml oil
2.00 peppers — strips
2.00 courgettes — sliced
300.00 g mince
2.00 onions — coarsely chopped
2.00 garlic — cloves, crushed
5.00 ml dried thyme
salt and freshly ground black pepper
30.00 ml tomato purée
3.00 eggs
200.00 ml cream — thick
100.00 ml milk
100.00 g feta cheese — diced
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Method:

1. Mix all ingredients for crust until smooth. Flatten pastry and allow to rest for half an hour. Reserve a third of the pastry for garnish and roll out remainder on lightly floured surface. Line a greased pie dish with pastry and glaze pie crust with egg. Bake at 200 ºC for 8 to 10 minutes.
2. FILLING: heat oil and sauté peppers and baby marrows until soft.
3. In a separate pan, brown mince, onion and garlic in oil. Add thyme, seasoning and tomato purée.
4. Arrange mince, vegetables and feta cheese in pie shell. Beat together eggs, cream and milk and pour evenly on pie.
5. Roll out remaining pastry to lengths the thickness of your little finger and shape into loops. Place loops on top of filling and glaze with egg. Bake at 250 ºC for 25 to 30 minutes until filling has set.
6. Garnish with pepper lids and herbs. Serve warm with a salad.



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