Beef and Feta Galette
Open-topped pie with short crust pastry
4
Serves
20 mins
Prep Time
1 hr 15 mins
Cook Time
Recipe author
Sue Hamilton and Dana Alexander
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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Ingredients
Topping
250g Quality Mark beef mince
1 Tbsp olive oil
2 onions
thinly sliced
1 garlic clove
crushed
2 teaspoons dried oregano
100g feta cheese
4 sun-dried tomatoes
diced
2 Tbsp capers
1/2 cup sour cream
1 egg
Pastry
1 cup white flour
1/4 cup olive oil
1/4 cup water
Method
To make pastry
To make mince
To assemble
1
To make pastry, sift flour and a pinch of salt into a bowl. Make a well in the centre and add olive oil gradually.
2
Using a knife, combine mixture until crumbly. Pour in water gradually and mix gently to make a soft dough.
3
Form into a ball, wrap in cling film and set aside in fridge to chill for 30 minutes.
Nutrition Information per Serving (249g)
This dish packs a punch of selenium, contributing to around a quarter of daily needs.
Energy
2231kJ (532 kcal)
Protein
25.4g
Total Fat
35g
Saturated Fat
12.4g
Carbs
29.3g
Dietary Fibre
g
Sodium
583mg
Iron
3.8mg
Zinc
3.8mg
Vitamin B12
2.3µg
