Chausson au hachis de viande

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In the highlands of Auvergne, where culinary traditions are eternal and flavors are strong, the dish of chausson au hachis de viande is an unavoidable classic. This delight stimulates taste buds and makes food lovers dream. Here is the recipe that will introduce you to the charm of this minced meat, tomato, onion, parsley, and spices, perfectly combined for an unprecedented result.

🥘 Ingredients

• 250g of shortcrust pastry
• For the filling
• 400g of minced meat
• 1 grated tomato
• Chopped parsley
• 1 grated onion
• 1 tablespoon of tomato paste
• 2 tablespoons of oil
• 2 egg yolks
• 100g of grated cheese
• 1 tablespoon of sweet pepper
• 1 tablespoon of cumin
• A pinch of hot pepper
• Some powdered thyme
• Salt, pepper

👨‍🍳 Instructions

1. Prepare the shortcrust pastry by kneading with cold water until it forms a homogeneous ball. Roll out the pastry on a floured surface and cover with plastic wrap to rest in the refrigerator for 20 minutes.
2. In a pan, heat the oil and sauté the grated onion. Add the grated tomato, tomato paste, and let it reduce until all the water evaporates.
3. Add the minced meat, chopped parsley, cumin, sweet pepper, hot pepper, salt, pepper, and thyme. Cook for a few minutes while stirring. Strain the mixture using a soup ladle. Add grated cheese.
4. Roll out the shortcrust pastry on a floured surface to 2mm thickness. Use a round cutter with a 10cm diameter to cut disks.
5. Place a tablespoon of filling on each half of the disk. Brush the edges of the disk with egg yolk diluted with a little water.
6. Fold the disk in half to form a turnover. Press lightly with the back of a fork along the edges for decorative effects.
7. Repeat this process until the filling or pastry is finished. Brush the turnovers with egg yolk diluted with a little water.
8. Bake the turnovers at 180°C for about 30 minutes, until they are golden.
9. Serve immediately.

🏷 Tags: Pâte brisée Ground meat Turnovers Filling Grated tomato Chopped onion Main courses