Ingredients
The dough: 300g flour 1 tablespoon baking powder diluted in a little warm milk 1 tablespoon sugar 1 teaspoon salt 3 tablespoons oil 1 level teaspoon baking powder 1 glass of water (25cl) warm milk (more or less) The filling:
300 g minced beef 1 grated carrot 1 finely chopped onion 1 tablespoon chopped flat-leaf parsley 50 g cottage cheese or 1 heaped tablespoon. 50 g grated cheese Salt 1/2 teaspoon pepper and saffron powder or turmeric Hot pepper to taste (harissa or other) (optional). 1 tablespoon butter/oil
Preparation The dough:
Mix all the ingredients together, adding the warm milk little by little while kneading the dough. The dough is soft but not sticky. Continue kneading it for 3 to 4 minutes until it is smooth. The filling: Lightly butter the surface of the dough and cover it loosely with plastic wrap and let it double in size. Omelette (optional): 3 eggs, 1 tablespoon chopped flat-leaf parsley, salt, pepper In a frying pan over medium heat, put the butter and oil, add the onion and let it sweat, then add the carrots, parsley and herbs and crumble the minced meat. Cook over medium heat until the sauce has evaporated.
Remove from the heat and add the cottage cheese. Pour the filling into a bowl and let cool. Beat the eggs into an omelet, add the parsley, salt and pepper.
Put a little butter in the pan emptied of the filling and fry your omelette.
Let it cool. Shaping:
Degas the dough, divide it in half and form two balls, one larger than the other. Roll out the largest ball with a rolling pin and place it in a buttered 26cm baking tin, bringing the dough up to the edges of the tin as for a pie. Pour the cooled minced meat filling over it, then cut the omelette into pieces and place them on top and place the grated cheese on top. Roll out the second ball thinly (it will puff up when cooked) and place it on top of the filling and bring the edges together to close the pie (see photos), pressing firmly to seal the edges so it doesn’t open when it is done. Let rest for 15-20 minutes, brush the surface with a beaten egg and bake the cake in a preheated oven at 180 degrees until golden brown.