Deli Meat Pie

A potato crust and a selection of deli meats combined with olives and peppers and finished with and egg topping. Easy and delicious!

Difficulty

Prep Time

15 minutes

Cooking Time

35 minutes

Serves

Serves: 6-8
Print 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)

Method

  1. Preheat the oven to 180 ºC. Coat a 20cm diameter tart plate with non-stick baking spray.
  2. For the crust, combine the potato powder with the boiling water and the oil to a smooth mash consistency.
  3. Mix in the flour and press the mixture into the prepared tart plate.
  4. Using kitchen scissors, cut the meats directly into the pastry base in no particular fashion. Sprinkle over the peppers, sliced black olives and jalapenos.
  5. Beat the eggs and milk together lightly and gently pour over the meat filling.
  6. 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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