Beef and Feta Galette
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Beef and Feta Galette

(7 ratings - rate this recipe)
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.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 1 hour 15 mins Cook: 1 hour 15 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

Topping

  • 250g Quality Mark beef mince
  • 1 tablespoon olive oil
  • 2 onions, thinly sliced
  • 1 clove garlic, crushed
  • 1 tablespoon dried oregano
  • 100g feta (or blue cheese), roughly chopped
  • 4 sun-dried tomatoes, diced
  • 2 tablespoon capers
  • ½ cup sour cream
  • 1 egg, beaten

Pastry

  • 1 cup plain flour
  • ¼ cup olive oil
  • ¼ cup water

Method

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.

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. Cook together for 10–15 minutes until it’s all deliciously browned and fragrant. It’s ideal if the beef is crispy in parts. Remove from heat and cool.

Preheat oven to 180 °C.

Roll pastry onto a floured work bench and form a 30- cm circle. Lightly  grease a 25 cm flan tin and place pastry on base, letting it ‘flop’ over the sides. Crumble in feta (or blue cheese if you prefer). Add beef mixture, making sure it’s evenly distributed. Sprinkle over diced sun-dried tomatoes and capers. Fold edges of pastry over to hold in the filling.

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

Bake for 45 minutes or until pastry is golden.

Serve with a green herb salad and crusty bread.

Copyright Notice
An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 249g
Energy kJ (kcal) 2231 (532)
Protein (g) 25.4
Fat (g) 35.0
Saturated (g)
12.4
Carbohydrate (g) 29.3
Sugars (g)
6.0
Sodium (mg) 583
Iron (mg) 3.8
Zinc (mg) 3.8
Vitamin B12 (ug) 2.3
Vitamin D (ug) 0.35
Selenium (ug) 16.3

This dish packs a punch of selenium, contributing to around a quarter of daily needs.

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Comments & Reviews

There are: 7 reviews, with an average rating of 4.0 out of 5
This looks great!
Posted by Sarah 2014-08-18 11:57:51
Can''t wait to try it!
Posted by Yvonne 2014-08-18 11:58:14
This looks great, easy to make, and a healthy choice - can hardly wait to make it.
Posted by Vivien 2014-08-18 11:59:02
can you make the pastry gluten free??
Posted by Isabella Swarbrick 2014-08-18 11:59:25
It looks tasty, I'd like to give it a try.
Posted by Nomvula 2014-08-18 11:59:49
This so yum and easy as to make!
Posted by Lynda 2014-08-18 12:00:07
I made it and its tasty as well as yummy
Posted by hanifa 2014-08-18 12:00:32
 

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