Celeriac-mince pie

Name: celeriac-mince pie
Cook time: 15 min
Total time: 50 min
Yield: 4
Ingredients: 8 slices puff pastry (pack 10 slices, freezer), thawed; celeriac a 1 kg; 2 Eggs; 300 g chopped half to half; 1 cup creme fraiche 125 ml; 100 g young cheese grated; 3 el salad dressing balsamic bottle of 270 ml; 1 bag oak leaf lettuce melange 200 g

A tasty recipe. The main course contains the following ingredients: meat, puff pastry ((pack of 10, frozen), thawed), celeriac (a 1 kg), eggs, chopped half-to-half, crème fraîche (125 ml), young cheese (grated) , salad dressing balsamic (270 ml bottle) and oak leaf lamella (200 g).

Ingredients

Kitchen Stuff

baking paper, grater

Directions

Preheat the oven to 200 ° C and cover a baking tray with parchment paper. Place 2 slices of puff pastry side by side on the baking sheet and let them overlap by 1 cm. Press the seam well. Prick holes in the 4 dough bottoms with a fork.
Cut the celeriac into slices. Peel the slices and grate them coarsely.
Beat the eggs. Mix in a bowl the celeriac grater with the minced meat, the eggs, the crème fraiche and half of the cheese. Add pepper and salt to taste.
Distribute the celeriac filling in a wide band across the middle of the dough bottoms; keep the edges free. Fold the edges upwards to create a tray.
Sprinkle the tarts with the rest of the cheese and fry in the preheated oven for 30-35 min. Golden brown and done.
Mix the balsamico dressing with the lettuce. Divide the lettuce over 4 plates and place a tart on each plate.