Beef and Feta Galette
Open-topped pie with short crust pastry
Serves
4
Prep Time
20 mins
Cook Time
1 hr 15 mins
This recipe is not only quick and easy to prepare, but a great way to use up leftover minced meats. More than just a pizza, this version of the opentopped pie is good enough to serve to guests. Inspired by Mediterranean flavours, it is encased in a rich olive oil pastry – however, pre-rolled short crust pastry would work equally well. Why not make twice the recipe and adjust the toppings for children’s school lunches? This recipe reheats well in the microwave.
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ShareIngredients
250g Quality Mark beef mince
1 Tbsp olive oil
2 onions
thinly sliced1 garlic clove
crushed2 teaspoons dried oregano
100g feta cheese
4 sun-dried tomatoes
diced2 Tbsp capers
1/2 cup sour cream
1 egg
1 cup white flour
1/4 cup olive oil
1/4 cup water
Method
To make pastry, sift flour and a pinch of salt into a bowl. Make a well in the centre and add olive oil gradually.
Using a knife, combine mixture until crumbly. Pour in water gradually and mix gently to make a soft dough.
Form into a ball, wrap in cling film and set aside in fridge to chill for 30 minutes.
Heat second measure of oil in a frying-pan and stir onions and garlic over a moderate heat until soft. Add minced beef and oregano.
Cook together for 10–15 minutes until it’s all deliciously browned and fragrant.
It’s ideal if the beef is crispy in parts. Remove from heat and cool.
Preheat oven to 180°C.
Roll pastry onto a floured work bench and form a 30- cm circle.
Lightly grease a 25 cm flan tin and place pastry on base, letting it ‘flop’ over the sides.
Crumble in feta (or blue cheese if you prefer).
Add beef mixture, making sure it’s evenly distributed.
Sprinkle over diced sun-dried tomatoes and capers.
Fold edges of pastry over to hold in the filling.
Whisk together sour cream and egg, and pour over filling.
Bake for 45 minutes or until pastry is golden.
Serve with a green herb salad and crusty bread.
Nutrition Information per Serving (249g)
This dish packs a punch of selenium, contributing to around a quarter of daily needs.
