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Deli Meat Pie Recipe
A potato crust and a selection of deli meats combined with olives and peppers and finished with and egg topping. Easy and delicious!
Recipe Ingredients
Press in potato crust
- 55 g serving sachet instant mash potato powder
- 250 ml boiling water
- 60 ml SPAR sunflower oil
- 120 g SPAR self-raising flour (250ml)
Filling
- +-450 g total of any assorted cold meats from a SPAR deli counter
- 1 scoop each of pickled red peppers, sliced black olives and jalapeno slices
- 2 large SPAR eggs
- 125 ml SPAR milk
- 100 g SPAR grated cheddar (250 ml)
Recipe Method
- Preheat the oven to 180 ºC. Coat a 20cm diameter tart plate with non-stick baking spray.
- For the crust, combine the potato powder with the boiling water and the oil to a smooth mash consistency.
- Mix in the flour and press the mixture into the prepared tart plate.
- Using kitchen scissors, cut the meats directly into the pastry base in no particular fashion. Sprinkle over the peppers, sliced black olives and jalapenos.
- Beat the eggs and milk together lightly and gently pour over the meat filling.
- Grate cheese evenly over this and bake for 35 minutes in the pre-heated oven until golden brown and the custard is set.
Hints & Tips
Do not use any additional salt for seasoning this recipe as the cold meats contribute sufficient on their own.
Enjoy warm for supper, or cold as a picnic food
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