Minced pie with rosemary and apple

Heat the oil and fry the onion for about 5 minutes. Add 1 teaspoon of rosemary and fruit for 1 more minute. Allow to cool.

Hold 1 tablespoon of the beaten egg separately. In a bowl, knead together the mince, the rest of the eggs, crème fraîche and mustard and knead in the apple cubes and the onion mixture. Season to taste with salt and pepper and put in the refrigerator until later use.

Preheat the oven to 220 ° C. Line the mold with dough. Press the edges well and cut the top neatly.

Divide the mince filling over the dough and press well so that no air bubbles form.

Cut wide strips of the remaining slices of dough and make a diamond pattern over the cake. Press the handles firmly onto the side edges. Brush with some beaten egg and sprinkle with the remaining rosemary.

Fry the cake in the middle of the oven for about 30 minutes until tender and golden brown. Let the cake rest for a while before you cut it.