Ingredients
Makes 8 pieces
- 8 ovenproof portion moulds around 8.5 cm each, greased
- Cooking butter
- 200 g ground beef
- Butter
- 1 finely chopped onion
- 100 g diced carrots
- 100 g spinach
- 3 tbsp white wine
- 3/4 tsp salt
- A little pepper
- 1 rolled-out cake dough (about 25 x 42 cm)
- 200 g diced red Tilsit cheese
- Liquid mixture
- 2 dl full cream
- 1 dl milk
- 2 eggs
- Nutmeg
- 1/2 tsp salt
- A little pepper
- 3 tbsp finely chopped parsley
Preparation
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Heat cooking butter in frying pan. Fry meat for around 3 minutes, then remove. Heat a bit of butter in the same pan. Sauté onions and carrots for around 3 minutes, then add spinach and sauté for another 2 minutes or so. Mix in meat, add wine and let boil down. Season mixture and let cool. Mix in Tilsit.
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Roll out dough, cut out 8 rounds about 11 cm in diameter each, place in prepared moulds and pierce. Top mixture with Tilsit cubes.
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Liquid mixture: mix cream with all ingredients and season well with pepper, then pour on top of mixture in moulds.
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Baking time: 25-30 minutes in the lower half of an oven preheated to 190 °C. Remove, sprinkle with parsley and serve.
Bon
Appétit
Appétit
