Covered Meat Pie with Appenzeller

A simple but delicious cake recipe:

(*) Cake springform pan of 24 cm ø, enough for 4 people.

For the filling: skin the onion and garlic clove, chop finely. Rinse parsley, chop finely. Fry the minced meat in the oil, add the onion, garlic and parsley, cook for a few minutes. Sprinkle with flour, add tomato puree, then extinguish with wine soup and pelati, mix well and season. Let the sauce simmer for about 15 minutes so that the liquid evaporates, then cool.

Finely grate one fifth of the Appenzeller, cut the rest into 2-3 mm thin slices. Cut pickled gherkins into narrow slices as well. Preheat oven to 200 °C.

Spread half of the dough in the springform pan, cut the excess parchment paper into small pieces and prick the bottom well with a fork. Sprinkle the grated cheese on the dough base, put meat filling on it, smooth it, then put cheese sticks and cucumber slices on it. Fold the overhanging edge of the dough inward, over the filling, brush the dough with beaten egg. Cut the remaining dough to the size of the tart springform pan (use leftover dough for trimmings), then place as a lid on the filling, press edges well smooth with fork, brush lid with egg. Cut out figures from dough scraps, glue on lid.

Cut a small hole in the center of the lid (to allow steam to escape), prick lid a few times with fork.

Place on wire rack in oven.

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