Beef and Feta Galette
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 childrens school lunches? This recipe reheats well in the microwave.
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IngredientsTopping
Pastry
|
Method |
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 |
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.