Minced meat with egg and tomato salad

Name: minced meat with egg and tomato salad
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 el traditional olive oil; 300 g minced beef; 1 el chipotle pepper in adoboose in pot; 500 g vine tomato; 8 slice savory pie dough thawed; 4 small egg; 6 stem celery; 15 g fresh parsley

Small hearty tartlets from the oven with minced meat, spicy sauce, tomatoes, egg and salad with celery and parsley.

Ingredients

Directions

Preheat the oven to 200 ° C.
Heat the oil in a frying pan and fry the minced meat over a high heat in 5 minutes.
If necessary, season with salt. Turn off the heat and add the chipotle in adobo sauce.
Meanwhile cut the tomatoes into small cubes and mix through the minced meat.
Place a slice of dough a quarter turn on top of another slice of dough, so that a star is created.
Roll out into an oval paste paste of approx. 25 x 12 cm. Roll the edges 1 cm inwards to create a kind of boat.
Repeat with the other dough slices until you have a boat per person.
Spread the minced meat mixture over the shanks and make a well in the middle with a spoon.
Break an egg in each well. Bake the tarts in the oven for about 20 minutes.
Cut the rest of the tomatoes into wedges and the celery in bows. Finely chop the parsley.
Mix the rest of the oil with the rest of the chipotle in adobo sauce and mix with the tomatoes, celery and half of the parsley.
Sprinkle the rest of the parsley over the salad and serve with the mince tarts.