Cheesecake with Minced Meat and Vegetables Recipe
Traditional cheesecake is a batch pastry that is made from yeast dough using cottage cheese, mashed potatoes or jam as a filling. In this recipe, everything is wrong. By and large, only the molding remains of the tartlets. But in our family, this dish has taken root under this name. I will be glad if you also like our hearty, juicy and, of course, delicious cheesecake!
Servings 8
Cook Time 90 minutes
Ingredients
- 300 gram Puff pastry
- 300 gram Minced meat I have pork / beef
- 1 piece Zucchini or 2 small
- 300 gram Mushrooms I have frozen honey agaric
- 2 pieces Tomatoes
- 2 cloves Garlic
- 200 gram Hard cheese
- 1 piece Egg yolk
- 1 teaspoon Vegetable oil
- Salt (sea) to taste
- Black pepper to taste
Instructions
- Cut the zucchini into cubes.
- Cut tomatoes into cubes.
- Defrost the mushrooms and chop them finely. I had small mushrooms that I didn't cut.
- Pass the garlic through a press or grate it on a grater.
- Grate the cheese on a coarse grater.
- Lightly fry the filling in a frying pan with garlic.
- Add the zucchini and simmer for 5 minutes.
- Add the mushrooms. At this stage, the dish should be peppered and salted. Simmer for about 15 minutes.
- Add the tomatoes and simmer for about 5 minutes.
- Grease the mold with vegetable oil. I used a mold with a diameter of 24 cm.
- Defrost the dough, roll it into a circle and put it in a mold. From the remains of the dough, make "sides" for the pie. I usually "sprinkled" whole grain flour here - brown grains.
- Lay out the filling, be sure to drain the excess liquid. I didn't completely merge, which is why the cake "floated" a little.
- Wrap the "sides" of the dough to the center, forming a kind of cheesecake.
- Grease the sides with egg yolk, sprinkle the filling generously with cheese.
- We put it in a preheated 180 degree oven. Bake for 20-25 minutes. A hearty and juicy cheesecake is ready!