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Beef and Feta Galette

Open-topped Pie with Short Crust Pastry

4

Serves

20 mins

Prep Time

1 hrs 15 mins

Cook Time

Sue Hamilton and Dana Alexander

Recipe author

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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High Iron

Low Fat

Low Sodium

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Beef,

Breakfast & Brunch,

Lunch,

Ingredients

Topping

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250g Quality Mark beef mince

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1 tbsp olive oil

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2 thinly sliced onions

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1 crushed garlic clove

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1 tbsp oregano

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100g feta cheese

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4 diced sun-dried tomatoes

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2 tbsp capers

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1/2 cup sour cream

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1 beaten egg

Pastry

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1 cup white flour

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1/4 cup olive oil

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1/4 cup water

Method

To Make Pastry

To Make Mince

To Assemble

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.

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Nutrition Information per Serving (249g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2231 (532)kJ

Protein

25.4g

Total Fat

35g

Saturated Fat

12.4g

Carbs

29.3g

Sugars

6g

Sodium

583mg

Iron*

3.8mg

* Percentage of recommended daily intake (Aust/NZ)

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