1 medium onion, finely chopped
2 tablespoons of butter or margarine at room temperature
500g of ground pork
500g of ground beef
500g of veal
2 handsful of cooked and chopped spinach
1 tablespoon of minced garlic
5 eggs
1 cup of grated Parmesan cheese
125g of cooked and sliced bacon
Salt and black pepper to taste
2 tablespoons of all-purpose flour
1/2 teaspoon of baking powder
4 cups of all-purpose flour
1 red bell pepper, cut into thin strips and cooked
5 hard-boiled eggs, cut in half
1 yolk mixed with 1 tablespoon of water
1 medium onion, finely chopped
2 tablespoons of butter or margarine at room temperature
500g of ground pork
500g of ground beef
500g of veal
2 handsful of cooked and chopped spinach
1 tablespoon of minced garlic
5 eggs
1 cup of grated Parmesan cheese
125g of cooked and sliced bacon
Salt and black pepper to taste
2 tablespoons of all-purpose flour
1/2 teaspoon of baking powder
4 cups of all-purpose flour
1 red bell pepper, cut into thin strips and cooked
5 hard-boiled eggs, cut in half
1 yolk mixed with 1 tablespoon of water
Fry the onion in 1/4 cup of butter or margarine until it's translucent and golden brown
Mix well the meats and add the onion
Fry the mixture over high heat for 10 minutes, stirring constantly with a fork to break down the ground meat. Reserve
In another skillet, melt more 1/4 cup of butter or margarine and fry the spinach and garlic for 5 minutes
Let it cool before adding it to the meat mixture
Beat 3 eggs lightly, add 1/2 cup of grated cheese and mix with the meat and bacon
Beat the remaining 2 eggs with the other half of the cheese and add it to the spinach mixture
Season with salt and black pepper to taste
Dust a 25cm x 12cm English muffin tin with all-purpose flour and grease it lightly
To make the dough, combine the softened butter or margarine in a bowl with baking powder, salt, and warm water
Mix well
In another bowl, combine the all-purpose flour, making a hole in the center, and add the dough mixture
Mix well with a fork and if necessary, add a little more water
Work the dough until it's soft and smooth
Roll out the dough to a thickness of 3mm and line the muffin tin with it
Reserve some for the top crust
Spread half of the meat mixture in the tin, followed by half of the spinach mixture, topped with red bell pepper strips and halved hard-boiled eggs
Cover with the remaining spinach and then the meat mixture
Cover with the reserved dough and press the edge all around the tin
Brush with the yolk mixed with water and pierce the surface in several places with a fork
Bake in a preheated oven at moderate temperature (170°C) for 1 hour to 1 hour and 15 minutes, or until the tart is well golden brown
Let it cool in the tin before removing and serving cold as an appetizer or snack
Serve between 16 to 24 portions.
