Pie In The Minced Meat


A khobza or pie as I like them, easy to make and which doesn’t take too much time, a soft dough, a recipe from “My orange blossom” and which I enjoyed working on.

Ingredients The Dough: 300g of flour 1 tablespoon of baker’s yeast diluted in a little lukewarm milk 1 tablespoon of sugar 1 teaspoon of salt 3 tablespoons of oil 1 level teaspoon of baking powder 1 glass water (25cl) of lukewarm milk (more or less)


The Stuffing: 300g ground beef 1 grated carrot 1 finely chopped onion 1 tablespoon chopped flat-leaf parsley 50g cottage cheese or 1 heaping tablespoon. 50g grated cheese Salt 1/2 teaspoon pepper and powdered saffron or turmeric


Hot pepper to taste (harissa or other) (optional).

1 tablespoon butter/oil Preparation The dough:

Mix all the ingredients, add the lukewarm milk little by little, collecting the dough. The dough is soft but not sticky. Continue to knead it for 3 to 4 minutes until it feels smooth. The joke :

Lightly butter the surface of the dough and cover loosely with plastic wrap and allow it to double in volume Omelette (optional): 3 eggs, 1 tablespoon chopped flat-leaf parsley, salt, pepper In a frying pan and over medium heat, place butter and oil add the onion and let sweat then add the carrots.. the parsley and the spices and crumble the minced meat..


Cook over medium heat until the sauce evaporates.


Remove from the heat and add the fromage blanc. Pour the stuffing into a salad bowl and let cool. Beat the eggs into an omelette, add the parsley, lightly salted and peppered.


Put a little butter in the pan emptied of the stuffing and cook your omelette.


Let it cool. Shaping:

Punch down the dough, divide it in two and form two balls, one larger than the other. Roll out the largest ball with a rolling pin and put it in a buttered 26cm mold, bring the dough to the edges of the mold like a pie. Pour the cooled minced meat filling on top, then cut the omelette into pieces and Place it on top and put the grated cheese on top.


Roll out the second ball finely (it swells during cooking) and place it on the stuffing and bring the edges over to close your pie (see the photos), press firmly to seal the edges so that it does not opens during cooking. Leave to rest for 15 to 20 minutes, coat the surface with a beaten egg and bake in an oven preheated to 180 degrees until golden brown.

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