KöttfÄrs och olivpaj (Mince and Olive Pie)

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KöttfÄrs och olivpaj (Mince and Olive Pie)

KöttfÄrs och olivpaj (Mince and Olive Pie) is a traditional Swedish recipe for a classic quiche-style tart of beef, bacon, onion, tomatoes, olives and cheese in an egg and sour cream base baked in a flour, butter and cream cheese pastry. The full recipe is presented here and I hope you enjoy this classic Swedish version of: Mince and Olive Pie (KöttfÄrs och olivpaj).

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Serves:

Rating:

Tags : Beef Recipes Vegetable Recipes Milk Recipes Cheese Recipes Baking Recipes Sweden Recipes

KöttfÄrs och olivpaj (Mince and Olive Pie) a Classic Swedish recipe for a quiche-style tart of beef, bacon, onion, tomatoes, olives and cheese in an egg and sour cream base baked in a flour, butter and cream cheese pastry.

Ingredients:

For the Pastry:
125g plain flour
75g butter
75ml light cream cheese (or quark) (or you can use my home-made cream cheese recipe to prepare your own)

For the Filling:
400g minced (ground) beef
1 onion
140g bacon
butter
1/2 tsp sea salt
pinch of freshly-ground black pepper
2 tsp dried oregano, crumbled
500ml light sour cream
3 eggs
2 tomatoes, sliced
15 pitted olives
60g cheese, grated

Method:

Cut the butter into the flour until the mixture resembles fine crumbs. Add the cream cheese and work the ingredients together to form a dough.

Press this dough into the base and sides of a flan dish (about 23cm in diameter). Prick the base with a fork then set the pastry aside to rest in the refrigerator for 30 minutes.

Peel and chop the onion and chop the bacon. Melt a little butter in a pan, add the bacon and fry gently until browned. Stir in the onion and fry for about 4 minutes, or until softened.

Season with the salt, black pepper and crumbled oregano then stir in the sour cream, bring to a simmer and cook for 5 minutes. Take off the heat and set aside to cool.

Once the pastry has rested for 30 minutes, transfer to an oven pre-heated to 200°C and bake blind for 10 minutes. Remove the pie from the oven then beat the eggs into the filling mixture. Pour this mixture into the pie shell then arrange the sliced tomatoes and olives over the top.

Return to he oven and bake in the lower half for 30 minutes, or until the filling is nicely coloured and set.

Serve hot, accompanied by a green salad.