Minced meat pie is a delicious and easy-to-make recipe, ideal for a meal with family or friends. With its crisp shortcrust pastry, its meltingly tender filling of flavorful meat, and its blend of cheeses, this savory pie is a real treat. Perfect for lunch or dinner, it pairs well with a green salad for a balanced and complete meal. Its generous and comforting nature makes it a must-have for lovers of homemade food.
This tart is quick and easy to make with readily available ingredients that you probably already have in your cupboards. The ground meat, seasoned with spices and herbs, adds a touch of richness, while the cream and cheese soften and bind the flavors together. The addition of mustard and caramelized onion gives it a subtle, slightly tangy taste, perfect for awakening the taste buds.
One of the best things about this minced meat pie is its irresistible texture: between the melting mozzarella, the crispy crust, and the smooth cream, every bite is pure bliss. The grated cheese, gratinéed on top, adds a golden and appetizing touch that will delight both young and old. Besides being delicious, this recipe is incredibly adaptable: you can add spices, herbs, or other vegetables to personalize it to your liking.
As for cooking, this tart takes only 20 minutes in the oven, making it an ideal option for a quick meal. What's more, it can be prepared in advance and reheated without losing its melt-in-your-mouth texture. The secret to perfect results lies in cooking the eggs: adding the yolks after cooking creates a creamy texture that enhances the filling.
Easy, quick, and delicious, this minced meat pie is an economical and crowd-pleasing recipe that the whole family will love. Whether for a casual meal or to impress your guests, it always makes a great impression! Try this recipe and let yourself be seduced by its savory flavor and the perfect combination of meat, cream, and cheese. Enjoy!
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (serves 4):
For a 26cm tart tin:
1 shortcrust pastry,
500g minced meat,
1 tbsp olive oil
, 1 onion
, 1 tbsp mustard,
1 tomato
, 1/2 ball of mozzarella,
50g grated cheese of your choice,
3 eggs
, 200g crème fraîche
, salt, pepper
Detailed preparation of the minced meat pie
Start by placing the shortcrust pastry in a 26cm diameter tart tin. Make sure the pastry covers the base and sides of the tin completely, then trim off any excess pastry for a neat finish. This step is essential to prevent the pastry from overflowing during baking.
In a skillet, heat a tablespoon of olive oil. Add the thinly sliced onions and sauté over medium heat until golden brown. The browned onions will add a sweet, caramelized note to the tart, giving the filling a richer, more complex flavor.
Meanwhile, in a large bowl, combine the crème fraîche with the sautéed onions, mustard, salt, and pepper. This creamy mixture will form the base of the tart and deliciously envelop the other ingredients. Spread this cream over the pastry in the tart tin, then set aside.
In a skillet, cook the ground meat over medium heat, seasoning it with salt and pepper. Once the meat is well browned, spread it evenly over the layer of cream and onion. The ground meat adds both flavor and texture, perfectly complementing the creamy base.
Slice a tomato and arrange the slices over the ground meat, then add the mozzarella, cut into small pieces. For extra flavor, sprinkle on 50g of grated cheese of your choice, such as Emmental, Cheddar, or Comté. Personally, I use a special pizza seasoning mix that goes wonderfully with the meat and cream.
Finally, crack the egg whites into a small bowl and arrange them on top of the tart. Bake at 200°C (390°F) for 20 minutes, without preheating the oven. This will allow the pastry to cook thoroughly and the cheese to melt, creating a golden and flavorful crust. To prevent the egg yolks from breaking during baking, place them in a small glass container with a little water. Once the tart is baked, carefully place the egg yolks on top and serve immediately.
Enjoy your food !
Gourmet variations on minced meat pie:
Ground beef and vegetable pie: To add more vegetables to your pie, you can incorporate sautéed bell peppers, zucchini, or mushrooms into the ground beef. These vegetables will bring freshness and texture to your dish while enriching the flavors.
Spicy tart: If you like spicy flavors, you can add a little Espelette pepper or sweet paprika to the ground meat mixture. A touch of cumin or curry powder in the cream will also give it an exotic and fragrant taste.
Minced meat and blue cheese tart: Replace the mozzarella with blue cheese (Roquefort, Bleu d'Auvergne, or Gorgonzola). Its strong flavor pairs perfectly with the minced meat and cream, adding a touch of character to your tart.
Minced meat and black olive pie: For a Mediterranean flavor, add pitted and sliced black olives to the filling. This will add a salty and slightly bitter touch that pairs well with the meat and cheeses.
Minced meat pie, Bolognese style: If you enjoy Bolognese-style dishes, add spicy tomato sauce to the minced meat before placing it on the pastry. This variation will give the pie a rich and flavorful taste.
Practical tips for making a successful minced meat pie:
Choosing a good shortcrust pastry: Shortcrust pastry must be very cold before use to prevent it from shrinking during baking. If you want an even crispier pastry, you can pre-bake it for 5 minutes before adding the filling.
Cooking ground meat: When cooking ground meat, make sure to brown it well to prevent it from becoming too greasy or mushy. Don't hesitate to drain it once cooked if it releases too much fat.
Personalize the cream: You can add herbs de Provence, thyme, or basil to the cream to flavor your tart. This will bring freshness and complexity to the filling.
Use a variety of cheeses: Vary the flavors by using different cheeses. In addition to mozzarella, you can try grated Parmesan, Gruyère, or even fresh goat cheese for bolder flavors.
Adjust the seasoning: Remember to taste each ingredient and adjust the salt and pepper to your liking. You can also add a touch of sugar to balance the acidity of the tomato.
