Beef and Feta Galette
Open-topped Pie with Short Crust Pastry
4
Serves
20 mins
Prep Time
1 hr 15 mins
Cook Time
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
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
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.
Nutrition Information per Serving (249g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2231 kJ (532 kcal)
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)
