Mince tarts with pancetta

Name: mince tarts with pancetta
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 4 large leaves iceberg lettuce or lettuce; 1,5 el sunflower oil; 150 g leeks in thin rings; 450 g minced beef; 1 egg; 5 rusks crumbled; 2 tl hot curry powder; 8 slices pancetta

A tasty recipe. The main course contains the following ingredients: meat, iceberg lettuce (or cabbage lettuce), sunflower oil, leeks (in thin rings), minced beef, egg, rusks (crumbled), hot curry powder and pancetta.

Ingredients

Kitchen Stuff

4 ovenproof jars (about 125 ml)

Directions

Place the salad leaves in a sieve and pour them over with boiling water. Dab them dry with kitchen paper. Line the jars each with a lettuce leaf and leave the leaf overhanging.
Heat 1/2 tablespoon of oil in a small frying pan and gently fry the leek for 3 minutes. Allow the leeks to cool. Knead the mince with egg, biscuit, curry powder, leek and salt and pepper to taste. Divide the minced meat into 4 portions and press the mince well into the jars. Skip the overhanging lettuce leaf over the minced meat. Cover the jars with aluminum foil. Keep the containers in the refrigerator until use.
Preheat the oven to 175 ° C. Fry the tarts in the middle of the oven for about 25 minutes until done. Allow the jars to cool for 5 minutes.
Heat the rest of the oil in a frying pan and fry the pancetta until crispy.
Turn the jars each on a plate. Place 2 slices of pancetta on each tart and spoon out the fat from the pan. Delicious with mashed potatoes and carrots with honey.