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Cake Ingredients:
600g minced meat with little fat (rump or duckling)
Third packet of onion soup
2 tablespoons barbecue sauce
1 teaspoon Dijon mustard
1 tablespoon of Worcestershire sauce
1 pinch of salt
1 pinch of black pepper freshly ground
1 medium onion, grated
1 clove garlic, crushed or grated
1 tablespoon extra virgin olive oil
Filling options:
3 boiled eggs cut in half lengthwise
3 slices of mozzarella
4 slices of cooked ham
4 slices of mozzarella
1 carrot, diced and cooked
6 French beans cooked and cut into pieces of 2 cm
Preparation:
In a bowl (bowl) mix the minced meat with the remaining cake ingredients (except olive oil) until homogeneous be fine.
Divide the dough into two portions and line the bottom of a cake pan with English portions of the mass.
Put the filling to cover the entire mass.
Cover with the other half of the dough and set with a spoon to top be regular.
Drizzle with olive oil and bake in oven pre-heated to 200oC.
Bake for approximately 30 min or until stained.
Let cool slightly and unmold.
If creating a bit of liquid in form, remove the liquid and set aside before unmolding.
Drizzle the cake with a bit of liquid and discard the rest.
You can also cover the cake with tomato sauce and grated mozzarella and bake again for 10 minutes to melt the cheese.
Serve with a green salad and creamed corn.
Origin: United States
Typical accompaniments: creamed corn or corn boiled or mashed potatoes.
