Sauerkraut and corned beef tart

Recipe from: 9/7/1989 12:00:00 AM
Ingredients 11
Servings 12


  • 300
    corned beef
  • 410
  • 60
    onions, finely chopped
  • 2
    eggs, well beaten
  • 150
  • 2
    mustard powder
  • 90
    soft brown breadcrumbs
  • salt
  • pepper
  • 200
    Cheddar cheese, grated
  • paprika


Grease a 24 cm pie dish with margarine or with a non-stick spray. Finely mince the corned beef. Drain the sauerkraut and add to the corned beef. Add the onions and mix. Beat the eggs, milk and mustard powder in a bowl. Add the breadcrumbs and allow to stand a few minutes so that the breadcrumbs absorb the moisture. Add to the corned beef mixture and flavour to taste with salt and pepper. Add half the Cheddar cheese and mix well. Place in the prepared pie dish and sprinkle with the remaining cheese. Cover and place on an overturned saucer in the microwave oven Microwave for 16-18 minutes on 70 per cent power or until the mixture has set. Allow to cool slightly and sprinkle with paprika. The tart can be served hot or cold. Makes about 12 slices.

Read more on: beef  |  microwave

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