Cherry Tomato Minced Meat Pie


  • 5 slices of puff pastry (defrosted)
  • 400 g. minced meat (extra lean beef)
  • 30 g. fresh parsley, chopped
  • 250 g. cherry tomatoes (cut in half)
  • 1 egg, beaten
  • 2 teaspoons paprika
  • 2 tablespoons breadcrumbs
  • 1 onion, chopped


Greased baking tin (24 cm)


Preheat oven to 200°C. Line a baking tin with puff pastry, and press firmly down. In a bowl, mix the minced meat with the egg, paprika, breadcrumbs, onion and three-quarters of the parsley. Add salt and pepper to taste. Place the meat mixture on top of the pastry, and press firmly down. Arrange the cut cherrytomatoes facing upwards on top of the meat. Bake the pie for 25-30 minutes in the oven until cooked and golden brown. Before serving: sprinkle the remaining parsley on the pie. Serve with fresh salad and bread.

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