Paprika Meat Pie

Looks delicious and tastes delicious.

I used a tart pan here. It looks better this way. But you can just use a normal cake pan. 

The taste reminds me a little of stuffed peppers.  

So that's it, there really is nothing more to say. It is a rather simple recipe. 

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Paprika Meat Pie

Dough

170 g potatoes, floury
150 g flour
80 g butter, soft
1/4 tsp salt

1. Peel and wash the potatoes. Cube them roughly.
2. Cook the potatoes in salt water for about 15-20 minutes.
3. Drain the water. Let the potatoes cool down and afterwards mash them.
4. With a dough hook mix the flour, the butter and salt together.
5. Add the mashed potatoes and mix everything to a solid dough. Knead the dough with your hands until it's smooth.
6. Butter a 28 cm sized tart pan.
7. Press the dough evenly into the tart pan. At the edges press the dough as high as you can.
8. Put the tart pan in the fridge to cool.

Filling

2 onions
1 red pepper bell
1 yellow pepper bell
1 green pepper bell
400 g ground meat, pork
3 eggs
150 g crème fraîche
150 ml milk
2 tbsp bell pepper paste or tomato paste
bell pepper powder, sweet
olive oil
salt
pepper

1. Skin the onions. Cut the onions into fine cubes or alternately use a food processor.
2. Wash the bell peppers. Cut them roughly into 1 cm big cubes.
3. Heat the oil in a big sauce pan. And braise the onions and peppers in the pan for about 5 minutes. Afterwards take the vegetables out of the pan.
4. Add a little oil into the pan. Fry the meat crumbly in it.
5. Season strongly with salt, pepper and the bell pepper powder.
6. Mix the meat and bell peppers together.
7. Blend the eggs, the crème fraîche and the bell pepper paste. Add the milk and season with salt and pepper.

To Assemble

1. Pre-heat the oven to 200°C/390°F.
2. Take the tart pan out of the fridge. Spread the pepper-meat mixture on the dough.
3. Pour the milk mixture carefully over the tart. Don't fill the tart to the brim. Leave out at least 1/2 cm at the top. During the baking the filling will rise some and drop after it's out of the oven.
4. Bake the tart for about 50 minutes.
5. Put the tart on a cooling rack for about 5 minutes. Carefully release the pie out of the tart pan.

Bon appétit!!