{"id":14891,"date":"2021-07-16T06:13:56","date_gmt":"2021-07-16T05:13:56","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/07\/16\/fleischkuchen-im-filo-teig-meat-pie-in-filo-pastry\/"},"modified":"2024-10-12T10:57:58","modified_gmt":"2024-10-12T02:57:58","slug":"fleischkuchen-im-filo-teig-meat-pie-in-filo-pastry","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/07\/16\/fleischkuchen-im-filo-teig-meat-pie-in-filo-pastry\/","title":{"rendered":"Fleischkuchen im Filo Teig \u2013 Meat Pie in Filo Pastry"},"content":{"rendered":"<p style=\"text-align: center;\">Wieder ein Rezept, bei dem man Reste verwerten kann, das heisst, man kann eigentlich das in diesen Kuchen f\u00fcllen, was gerade im K\u00fchlschrank lagert. Ich habe statt dem ewigen Bl\u00e4tterteig Filo Teig genommen, der wird sehr knusprig und fein und ist nicht so fettig. Ich habe meinen Fleischkuchen im Filo Teig mit Rinderhack, Peperoni, Tomaten und Kr\u00e4utern gef\u00fcllt. Dann kam eine B\u00e9chamel Sauce dar\u00fcber und mit Filo Teig zugedeckt in den Ofen. Sehr lecker!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>This is again a recipe in which you can use up leftovers. That means, you can fill into the pie whatever you have left in your fridge. I used filo pastry instead of puff pastry as it will get very crisp, and it is less fatty. I filled my pie with ground beef, capsicum, tomatoes, and herbs, then topped it with a sauce b\u00e9chamel. Covered with filo pastry and baked it is just delicious. <\/em><\/p>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/fpk15-683x1024.jpg\" alt=\"Fleischkuchen im Filo Teig\" class=\"wp-image-10912\"\/><\/figure>\n<\/div>\n\n<p style=\"text-align: center;\"><strong>F\u00fcr 4 Personen:<\/strong><br \/>500 g Rinderhackfleisch<br \/>\u00bd Zwiebel, gehackt<br \/>3 Knoblauchzehen, gehackt<br \/>1 gelbe Peperoni, klein gew\u00fcrfelt<br \/>2 Tomaten, klein gew\u00fcrfelt<br \/>1 Bund Petersilie, gehackt<br \/>Salz und Pfeffer<br \/>Chili<br \/>Rosmarin<br \/>Paprika<br \/>5 Filo Teigbl\u00e4tter<br \/>30 g Butter, geschmolzen<br \/>2 EL Oliven\u00f6l<\/p>\n<p style=\"text-align: center;\"><strong>F\u00fcr die B\u00e9chamel Sauce:<\/strong><br \/>2 EL Butter<br \/>2 EL Mehl<br \/>500 ml Milch<br \/>30 g Parmesan gerieben<br \/>Salz und Pfeffer<br \/>Muskatnuss<\/p>\n<p style=\"text-align: center;\">Das Oliven\u00f6l erhitzen und die Zwiebel und den Knoblauch darin gut anbraten. Hackfleisch dazu geben und alles gut durchbraten. Das Gem\u00fcse und die Petersilie dazu geben und gut w\u00fcrzen. K\u00f6cheln lassen, bis alle Fl\u00fcssigkeit eingekocht ist. <br \/>F\u00fcr die B\u00e9chamel Sauce die Butter in einem Topf schmelzen, das Mehl zugeben und mit einem Schwingbesen gut durch r\u00fchren. Das Mehl wird zu einem Klumpen, dann die Milch zugeben und gut w\u00fcrzen. Mit dem Schwingbesen so lange mischen, bis sie leicht eindickt, dann den Reibk\u00e4se zugeben. K\u00f6cheln unter r\u00fchren bis die Sauce sch\u00f6n dick ist.<br \/>Eine Auflaufform einfetten und ein Blatt Filo Teig hinein legen, etwas geschmolzene Butter darauf streichen und ein zweites Blatt Filo darauf geben und mit einem dritten Blatt wiederholen, den \u00fcberh\u00e4ngenden Teig nicht abschneiden! Die Fleisch F\u00fcllung in die Form geben und glatt streichen, dann die B\u00e9chamel Sauce dar\u00fcber giessen. Ein Filo Blatt auslegen und mit Butter bestreichen, ein zweites Blatt darauf geben, dann diese zwei Bl\u00e4tter \u00fcber den Kuchen geben, man kann sie ruhig ein wenig zusammen kr\u00fcmeln. Wieder mit fl\u00fcssiger Butter bestreichen und die \u00fcberh\u00e4ngenden Reste der Boden Bl\u00e4tter dar\u00fcber falten. Alles mit fl\u00fcssiger Butter bestreichen. Im Ofen bei 180 C Grad 40 Minuten backen.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><strong><em>For 4 Persons:<\/em><\/strong><br \/><em>500 g ground Beef<\/em><br \/><em>\u00bd Onion, chopped<\/em><br \/><em>3 cloves of Garlic, chopped<\/em><br \/><em>1 yellow Capsicum, diced<\/em><br \/><em>2 Tomatoes, diced<\/em><br \/><em>1 Bunch Parsley, chopped<\/em><br \/><em>Salt and Pepper<\/em><br \/><em>Chili<\/em><br \/><em>Rosemary<\/em><br \/><em>Paprika<\/em><br \/><em>5 Filo Pastry Sheets<\/em><br \/><em>30 g Butter, melted<\/em><br \/><em>2 tbsp Olive Oil<\/em><\/p>\n<p style=\"text-align: center;\"><strong><em>For the B\u00e9chamel Sauce:<\/em><\/strong><br \/><em>2 tbsp Butter<\/em><br \/><em>2 tbsp Flour<\/em><br \/><em>500 ml Milk<\/em><br \/><em>30 g grated Parmesan<\/em><br \/><em>Salt and Pepper<\/em><br \/><em>Nutmeg<\/em><\/p>\n<p style=\"text-align: center;\"><em>Heat the olive oil in a pan and fry the onion and garlic. Add the meat and fry well. Then add the vegetables and parsley, season well. Let cook until the liquid has disappeared. <\/em><br \/><em>For the B\u00e9chamel melt the butter in a pan and add the flour. Whisk well until the flour has absorbed the butter, then add the milk. Whisking all the time season well and let thicken slightly. Then add the grated Parmesan. Cook until well thickened. <\/em><br \/><em>Grease a gratin dish and add 1 filo sheet, brush with melted butter and add a second sheet, repeat with a third one. Do not cut off the overhanging sheets! Fill the meat in and then add the sauce b\u00e9chamel. Put one filo sheet onto a working surface and brush with butter, add a second sheet on top. Then put these two sheets onto the pie, you can crinkle it a little. Brush with melted butter and fold the overhanging sheet over, brush it all with the butter. Bake in the oven at 180 C for 40 minutes.<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/fpk2-1024x683.jpg\" alt=\"\" class=\"wp-image-10913\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/fpk4-1024x683.jpg\" alt=\"\" class=\"wp-image-10914\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/fpk5-1024x683.jpg\" alt=\"\" class=\"wp-image-10915\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/fpk7-1024x683.jpg\" alt=\"\" class=\"wp-image-10916\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/fpk8-1024x919.jpg\" alt=\"\" class=\"wp-image-10917\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/fpk10-1024x683.jpg\" alt=\"\" class=\"wp-image-10918\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/fpk12-683x1024.jpg\" alt=\"\" class=\"wp-image-10919\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/fpk13-683x1024.jpg\" alt=\"Fleischkuchen im Filo Teig\" class=\"wp-image-10920\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/fpk11-1024x683.jpg\" alt=\"Fleischkuchen im Filo Teig\" class=\"wp-image-10921\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/fpk21-1024x683.jpg\" alt=\"Fleischkuchen im Filo Teig\" class=\"wp-image-10922\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/fpk22-1024x683.jpg\" alt=\"Fleischkuchen im Filo Teig\" class=\"wp-image-10923\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/07\/fpk14-1024x683.jpg\" alt=\"Fleischkuchen im Filo Teig\" class=\"wp-image-10924\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Wieder ein Rezept, bei dem man Reste verwerten kann, das heisst, man kann eigentlich das in diesen Kuchen f\u00fcllen, was gerade im&#8230;<\/p>\n","protected":false},"author":5,"featured_media":160943,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[139,143,516,124,22,44,21,140,99,123,122,62,277,65,100],"tags":[127,26,50,145,104,125],"class_list":{"0":"post-14891","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-chili","8":"category-salty-pastry","9":"category-filo-teig","10":"category-meat","11":"category-vegetables","12":"category-main-dishes","13":"category-cheese","14":"category-garlic","15":"category-herbs","16":"category-capsicum","17":"category-beef","18":"category-sauce","19":"category-suesse-waehe","20":"category-tomato","21":"category-onion","22":"tag-meat","23":"tag-gemuse","24":"tag-main-dish","25":"tag-garlic","26":"tag-herbs","27":"tag-beef","28":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - 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