Minced Beef Pies with Chioggia Beetroot Salad

1hr 45m
Preparation/cooking time: ca. 40m + Refrigerate: ca. 30m + Bake: ca. 35m

For 4 people

Nutritional Information

Contains 713 Kcal, 27g Protein, 48g Carbohydrates, 44g Fat


  • 200 g hard wheat flour
  • 50 g butter, cut into pieces, cold
  • 5 tbsp. water
  • tbsp. oil to fry
  • 1 onion, finely chopped, 1/2 set aside
  • 1 dl white wine
  • 2 tbsp. tomato puree
  • 1 dl meat bouillon
  • 1 tsp. dried thyme
  • 1 tsp. sage, dried, finely ground
  • 1 egg yolk, thinned
  • saltwater, boiling
  • 2 tbsp. white balsamic vinegar
  • 3 tbsp. olive oil
  • 0.5 tsp. salt
  • 1 tsp. mustard
  • 300 g Chinese cabbage, cut into 1-cm-wide strips
  • 100 g quark made with cream
  • 0.25 tsp. sugar
  • pepper
  • 300 g minced meat (beef)
  • 1 carrots, finely grated
  • 2 raw beets (Chioggia, Pro Specie Rara), unpeeled
  • salt and pepper to taste

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  • Mix the flour and salt in a bowl. Add the butter and, using your hands, rub together to form an evenly crumbly mixture. Combine the water and mustard and mix well, pour in and mix quickly to create a soft dough - do not knead. Flatten the dough, cover and leave to chill for approx. 30 mins.
  • Heat the oil in a frying pan. Sauté the onions, add the Chinese leaves and continue cooking, add the mustard and briefly sauté. Stir in the cream quark, season, transfer to a bowl and allow to cool completely. Clean the pan. Heat the oil in the same pan. Brown the meat. Briefly add the onions, carrot and tomato puree to the pan. Add the wine and reduce completely. Add the stock, cover and gently simmer for approx. 5 mins. Add the quark and herbs, season, allow to cool. Shaping: Quarter the dough. Shape the dough into balls, dust the work surface with a little flour and roll them out to circles (approx. 22 cm). Transfer the circles to the prepared tins, leaving an overhanging edge of approx. 3 cm all around. Divide the meat filling and Chinese cabbage leaves among the tins. Fold the edges into the middle and press together lightly. Coat the surface with egg yolk. Bake for approx. 35 mins. in the centre of an oven preheated to 200°C.
  • Boil the beetroot, unpeeled, for approx. 20 mins. in boiling salted water, drain, peel. In a bowl, thoroughly combine the vinegar and oil, season. Very finely slice the beetroot straight into the bowl.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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