For the filling
1/3 cup of olive oil
4 cloves of garlic, minced
1 medium onion, finely chopped
500 g of ground beef
1 calabrese pepper, finely chopped (200 g)
1/2 teaspoon of paprika
1 tablespoon of tomato paste
6 tomatoes, peeled and seeded, cut into pieces
1/4 cup of chopped fresh parsley
1/4 cup of black currants
Salt to taste
For the dough
2 kg of cooked mashed potato, cooled and passed through a ricer
3 eggs
1/2 cup of all-purpose flour
3 eggs
Salt to taste
Breadcrumbs for dusting
For the filling
1/3 cup of olive oil
4 cloves of garlic, minced
1 medium onion, finely chopped
500 g of ground beef
1 calabrese pepper, finely chopped (200 g)
1/2 teaspoon of paprika
1 tablespoon of tomato paste
6 tomatoes, peeled and seeded, cut into pieces
1/4 cup of chopped fresh parsley
1/4 cup of black currants
Salt to taste
For the dough
2 kg of cooked mashed potato, cooled and passed through a ricer
3 eggs
1/2 cup of all-purpose flour
3 eggs
Salt to taste
Breadcrumbs for dusting
Make the filling: in a pan with olive oil, sauté the garlic, onion, beef, pepper, salt, paprika, and tomato paste
Let it cook at high heat for 5 minutes, stirring occasionally
Add the tomatoes and let it simmer, stirring with a wooden spoon to ensure the meat is well broken down and the tomatoes are fully incorporated
Remove from heat
Stir in the parsley and currants
Set aside
Make the dough: mix the potatoes with the remaining ingredients, except breadcrumbs
Line a 24 cm diameter round mold with parchment paper, greased with butter
Dust with breadcrumbs
Cover the bottom and sides of the mold with a layer of potato, spreading it evenly with a wet spatula
Fill with the meat mixture and cover with the remaining potato, spreading it evenly
Close the edges of the mold tightly around the filling
Place in a hot oven (200°C), preheated, for 40 minutes or until golden brown
Remove from heat, let cool slightly, then demold
Cut into 8 portions.
