Beef and Feta Cheese Galette
The Beef and Feta Galette is our hero Minced recipe, as not only is it quick and easy to prepare, it is a great way to use up left over minced meats. More than just a pizza this version of the open topped pie is good enough to serve to guests. Inspired by Mediterranean flavours it is encased in a rich olive oil pastry, however pre-rolled shortcrust 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.
- 1 cup plain flour
- 1/4 cup olive oil
- 1/4 cup water
- 1 tbsp olive oil
- 2 onions, thinly sliced
- 250 g Prime Beef Mince
- 100g feta cheese, roughly chopped
- 1 tbsp dried oregano
- 2 tbsp capers
- 4 dried tomatoes, diced
- 1 egg, beaten
- 1/2 cup sour cream
- To make the pastry, sift the flour and a pinch of salt into a bowl. Make a well in the centre and add the olive oil gradually. Using a knife, combine the mixture until crumbly. Pour in water gradually and mix gently to make a soft dough. Form into a ball, wrap in clingwrap and set aside in the fridge to chill for 30 minutes.
- Heat the oil in a frying pan and stir onion and garlic over a moderate heat until soft. Add the minced beef, oregano and cook together for 10 to 15 minutes until it’s all deliciously browned and fragrant. It’s ideal if the beef is crispy in parts. Remove from the heat and cool.
- Preheat oven to 180 C.
- Roll pastry out onto a floured work bench and form a 30cm circle. Lightly grease a 25cm flan tin and place pastry on base leaving the pastry to 'flop' over the sides. Crumble in feta (or other cheeses such as goat's cheese or a blue). Then add beef mixture making sure it's evenly distributed. Sprinkle over the diced dried tomatoes and the capers. Fold the edges of the pastry over to hold in the filling.
- Whisk together the sour cream and egg - and then pour over the filling.
- Bake for 45 minutes or until the pastry is golden. Then relax and serve with a green herb salad and crusty bread.