• 1 cup white flour
  • 1 cup whole grain flour
  • 125 g butter
  • 2 tbsp. water
  • 400 g minced meat
  • 1 large onion, finely chopped
  • 1 clove garlic, minced
  • 2 tbsp. tomato purée
  • 1/2 cup red wine
  • 1 tsp. oregano
  • salt and freshly ground black pepper
  •  3 eggs
  • 1/2 cup cream
  • 1 cup whole milk
  • 1 cup parmesan or other hard, grating cheese

Preheat oven to 220°C.  Mix the flour and room-temperature butter with your fingers, the whole grain flour adds nutrient value.  Add cold water 1 tbsp. at a time until mixture just begins to clump together then roll out with a rolling pin on a lightly floured surface.  Place onto a pie plate and prick the bottom of the crust with a fork.  Prepare the filling while the pastry dough chills for 15-30 minutes.

In a large frying pan, brown the mince and onion and keep breaking up as it cooks. Now add wine and stir in the tomato purée, oregano then season with salt and freshly ground black pepper. Turn down the heat and simmer until the mixture is thick and the liquid is absorbed.

Pre-bake the crust for 10 minutes after the edge has been covered with an aluminium foil liner.  Remove the aluminium foil and put the filling in the bottom.  Mix eggs and cream and milk in a bowl and beat until frothy. Add grated cheese and pour over the filling.  Reduce the oven temperature to 200°C and bake for 30-40 minutes.  Remove from oven and place on wire rack to cool 15-20 minutes.