Mince and Savoy Pie with Potatoes and Bacon
- 250 grams
- 10 grams
fresh Yeast (¼ cube)
- 120 milliliters
- 1 pinch
- 1 tablespoon
For the dough, dissolve the yeast in water until smooth. Add flour, oil and salt in a mixing bowl, pour in the dissolved yeast and process with the dough hook of the electric hand mixer until smooth. If necessary, add add extra flour or water. Cover the dough and let rise in a warm place for about 45 minutes..
Roll out the dough into a circle and and form edges. Line a greased pie dish with the rolled dough.
For the filling, peel the onion and chop finely. Rinse and trim the savoy cabbage and divide into layers. Cut out the strunk and blanch in boiling salted water for 5 minutes. Drain well and cut into strips. Cut the potatoes into cubes.
For the filling, heat oil in a pan and saute the onion. Cut the bacon into strips, add to the onion and saute briefly. Add in the mixed ground meat and saute for 5 minutes. Add in the potatoes and savoy cabbage strips and season with salt and pepper.
Whisk the eggs with the Emmentaler cheese and stir in the sour cream.
Spread the ground meat filling on the dough, pour the egg and cheese mixture over it and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 25 minutes.