Pies are a relatively easy, tasty, hearty and… and ultimately have only positive signs to adjectives and our palate.
One more pie therefore eggplant pie this time, with whole chunks of eggplant, fried and mixed with delicious minced beef, finished with cognac. The cream béchamel, is added to give the taste intensity and consistency.
The choice of adding the dry cottage cheese is to highlight the flavors of the cake with the saltiness and authenticity of a simple, traditional but delicious cheese. Taken together, wrapped in phyllo pastry and the final reason is the oven where the cake comes to complete the whole process.
Yours!
One more pie therefore eggplant pie this time, with whole chunks of eggplant, fried and mixed with delicious minced beef, finished with cognac. The cream béchamel, is added to give the taste intensity and consistency.
The choice of adding the dry cottage cheese is to highlight the flavors of the cake with the saltiness and authenticity of a simple, traditional but delicious cheese. Taken together, wrapped in phyllo pastry and the final reason is the oven where the cake comes to complete the whole process.
Yours!
| work: 1h:00′ | time: 1h:50′ | medium: |
Ingredients (16 pieces)
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In the pot, add half the oil and onion to fry mashed and polish. Add the mince and mix well and often until roasted and change color. |
Add the crushed tomatoes and tomato paste. Stir and let it boil for a little minced and cooked in the sauce. Add, bay leaf, the pepper, spices, salt and pepper. |
Add the brandy and leave the meat to be cooked thoroughly until the juices evaporate all of the food. Do not add water. Close the heat and let the minced meat into the pot to cool. |
Meanwhile, wash, dry and cut the eggplants into bite size. Place the pan in a little oil and fry the eggplants lightly a few at a time to finish them all. Every time add a little oil. Remove from the pan and spread on absorbent paper to pick up the excess oil. |
Béchamel
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In small saucepan over low heat add the milk and flour. Bring to a boil and remove from heat. Add 2 tablespoons dry cheese and nutmeg. Beat the egg separately and add the warm cream. Mix well to make a soft velvety cream. |
Inside the pot with the minced meat, add the eggplants, the sauce and a bit of grated cheese. Mix well and carefully to avoid mashing the fried eggplant. |
In large shallow baking pan lay half of the phyllo pastry well oiled one by one. Pour the contents of the pan and lay the surface thoroughly with a spoon, to go everywhere. |
Above the spread filling of the pan sprinkle the remaining cheese. |
Turn inwards the phyllo that is left over to cover the filling gently. |
Grease one by one the remaining phyllo pastry and place them on top of the filling. Turn the edges under the pie. Scribe the surface into square pieces. Bake in the lower grill of the preheated oven at 180°C (356°F, Gas:4.2) in air for 45'- 50' until browned the phyllo above and below. |
