Cumin cheese pie
Minced beef strudel
- 300 GRAM PUFF PASTRY
- 200 GRAM CUMIN CHEESE, grated
- 150 GRAM BACON, in strips
- 1 ONION, chopped
- 1 CUP CREAM
- 3 EGGS
- 300 GRAM PUFF PASTRY
- 400 GRAM MINCED BEEF
- 150 GRAM CHICKEN LIVERS, cut in quarters
- 1 ONION, chopped
- 1 SWEET PEPPER, cut
- 2 TBSP BREAD CRUMBS
- 100 GRAM BACON, cubed
- 1 EGG
- 1/2 TSP THYME
Roll out the puff pastry and line a greased pie mould with it. Stir fry the onions five minutes; add the bacon and stir fry 5 minutes more; put this mixture on the pastry. Distribute three quarters of the cheese on top. Whisk the eggs with the cream and pour this mixture on the cheese. Bake the pie 30 minutes at 180 degrees Celsius. Sprinkle the remaining cheese on top and bake 5 minutes more.
In this recipe cumin cheese is used, a cheese from Leiden. On 8 February 1575, Prince William of Orange established the University of Leiden, the oldest in The Netherlands. It has the motto "Praesidium Libertatis" (Bastion of Freedom). Click on culinary calendar for more links between cooking and history.
Stir fry the onion, the bacon and the sweet pepper for 5 minutes. Add the chicken liver and fry 5 minutes more. Put this together with the minced beef, bread crumbs, egg and thyme. Roll the puff pastry into a large rectangle and arrange the meat mixture in the middle. Close the dough to a strudel form. Bake half an hour at 200 degrees Celsius in the oven, take the strudel out and wait 5 minutes before cutting.
See also recipes for Tiroler strudel, apfel strudel, strudel di mele and ham strudel.
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