Camel milk, beef and tomato pie


Camel milk, beef and tomato pie

  • 1 frying pan
  • 1 saucepan
  • 1 hen bowl
  • 1 Colander
  • 1 Tart mold
  • 1 Cutting board
  • 1 Slicer
  • 1 Glass
  • 1 Brush
  • 1 Wooden spatula
  • 1 Paring knife
  • 2 Puff Pastry Plates
  • 900 g Ground beef
  • 2 Pieces Onions
  • 4 Pieces Fresh tomatoes
  • 5 Cl Sunflower oil
  • 1/2 Bunch Parsley
  • 15 Pieces Ice cubes
  • 20 g. Camel milk powder
  • 2-3 Pinches Salt and freshly ground pepper
  • 1 Piece Egg yolk
    1. Finely slice the onions then set aside
    2. Wash, mince the parsley then set aside
    3. Put the pan on high heat then add the sunflower oil
    4. When the oil is steaming add the chopped onions

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When the onions are colored add the ground beef then mix with the wooden spatula

  1. Add the ground beef and mix with the spatula and add salt and pepper from the mill
  2. Add the chopped parsley and set aside off the heat
  3. Add water to the saucepan and put on high heat
  4. Put cold water with ice cubes in the bowl and add coarse salt
  5. Once the water in the simmering pan, mark the skin of each tomato with a cross and put them in the pan
  6. Leave the tomatoes 20 at 30 seconds and with the help of the colander put the tomatoes in the bowl
  7. Peel the tomatoes
  8. Cut the tomatoes into quarters then set them aside
  9. Spread the first pastry on the bottom pie
  10. Add the quartered tomatoes, then the beef
  11. Sprinkle with camel milk

  12. Put the second puff pastry on top and with your fingers stick it to the first
  13. Put the egg yolk in the glass and add half of the water level, mix with the brush
  14. Brush the pie with the egg yolk
  15. Make a hole one centimeter in diameter in the center of the quiche
  16. Bake in a hot oven, 180 ° C and cook for 35 minutes
  17. Remove from the oven, cut then enjoy hot


Main course

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