Beef and Feta Galette

Open-topped pie with short crust pastry

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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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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
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.

To make mince
1

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.

2

Cook together for 10–15 minutes until it’s all deliciously browned and fragrant.

3

It’s ideal if the beef is crispy in parts. Remove from heat and cool.

To assemble
1

Preheat oven to 180°C.

2

Roll pastry onto a floured work bench and form a 30- cm circle.

3

Lightly grease a 25 cm flan tin and place pastry on base, letting it ‘flop’ over the sides.

4

Crumble in feta (or blue cheese if you prefer).

5

Add beef mixture, making sure it’s evenly distributed.

6

Sprinkle over diced sun-dried tomatoes and capers.

7

Fold edges of pastry over to hold in the filling.

8

Whisk together sour cream and egg, and pour over filling.

9

Bake for 45 minutes or until pastry is golden.

10

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.

Energy2231kJ (532 kcal)
Protein25.4g
Total Fat35g
Saturated Fat12.4g
Carbohydrate29.3g
Sodium583mg
Iron3.8mg
Zinc3.8mg
Vitamin B122.3µg