Eggplant and Meat Pie
Description
Homemade pastry for tea. This pie can be made without meat, using only eggplants and a little cheese for the filling, preferably soft or creamy. Add your favorite spices and herbs, fresh or dried, if desired. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Wash the eggplants, trim the ends, and cut into small strips. Fry the eggplants in hot oil until golden brown, then place on a paper towel and lightly salt.
- 2
Step 2
2. In the same skillet, after draining most of the oil, brown the ground meat. At the end of cooking, add red wine and let the wine evaporate. Season the meat with salt, mix well, remove from heat, and set aside for now.
- 3
Step 3
3. Preheat the oven to 200 degrees. Roll out the shortcrust pastry into a round shape on a sheet of parchment paper. Transfer the pastry, along with the paper, into a baking pan or a deep skillet. Prick the dough with a fork, spread the soft cheese over it and smooth it out, then season with pepper.
- 4
Step 4
4. Place the minced meat on the cheese and spread evenly.
- 5
Step 5
5. Finally, place the fried eggplants and shape the pie edges.
- 6
Step 6
6. Bake the pie for 30 minutes at 180 degrees until the dough turns golden. Let the pie cool slightly before serving.