Beef and Feta Galette
Open-topped Pie with Short Crust Pastry
1 hr 15 mins
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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250g Quality Mark beef mince
1 Tbsp olive oil
1 garlic clove
2 teaspoons dried oregano
100g feta cheese
4 sun-dried tomatoes
2 Tbsp capers
1/2 cup sour cream
1 cup white flour
1/4 cup olive oil
1/4 cup water
To Make Pastry
To Make Mince
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.
Nutrition Information per Serving (249g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
2231 kJ (532 kcal)
* Percentage of recommended daily intake (Aust/NZ)