Can I make the pie without mayonnaise?

Mayonnaise is part of the cheese-based batter, so replacing it will change the texture. A different thick sauce can be used as an adaptation, but the final result will not be exactly the same.

How do I know when the pie is done?

Look for a golden crust and a firm cheese base. The edges should be set and the filling should be thoroughly hot and cooked through.

Why did my pie turn out too wet?

The most common reason is excess moisture in the filling. Cook the broccoli and pork thoroughly and let excess liquid evaporate before assembling the pie.

Can I make this pie in a slow cooker?

It is technically possible, but the top will not become as golden as it does in an oven. For the best crust, baking in a conventional oven is recommended.

Do I need to boil the broccoli first?

No. The original method cooks the broccoli together with the ground meat, so separate boiling is unnecessary. Just cook the broccoli until tender and allow excess moisture to evaporate.

Pie with broccoli and minced meat

Name: Pie with broccoli and minced meat
Total time: 30 min
Yield: 2 порции
Cuisine: International
Ingredients: Broccoli Cabbage — 500 g; Pork minced meat — 400 g; Vegetable oil — 30 g; Chicken egg — 110 g; Mayonnaise — 60 g; Semi-hard cheese — 200 g; Salt — 2 g

45min

1302g

Nutrition per 100g

235

This broccoli and minced meat pie is wonderfully juicy inside with a golden, cheesy crust on top. Tender broccoli pairs beautifully with savory pork and a rich cheese-based batter. It makes an easy, satisfying choice for a homemade lunch or dinner without complicated techniques. With just a few simple steps, you can have a comforting savory pie ready for the table.

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WHAT YOU WILL NEED

From ingredients

7 products

Vegetables

Broccoli Cabbage500 g

Filling

Pork minced meat400 g

For Frying

Vegetable oil30 g

Base

Chicken egg110 g

Mayonnaise60 g

Semi-hard cheese200 g

Spices

Salt2 g

SIMPLE PROCESS

Step by step recipe

The key to a successful pie is preparing the filling properly before assembling it. Cook the broccoli and pork until tender, then briefly fry the mixture so excess moisture evaporates. This keeps the filling flavorful without making the cheese batter soggy. For the base, combine the eggs, mayonnaise, and grated semi-hard cheese until smooth. Layer the batter and filling gently, then bake at 190°C until the top is beautifully golden and set.

Step 1

Cook the Broccoli and Pork

Cut the broccoli into small pieces and combine it with the ground pork. Cook until both are done, stirring occasionally. Add the vegetable oil and briefly fry the mixture to develop flavor and allow excess moisture to evaporate.

Step 2

Make the Cheese Batter

In a separate bowl, beat the eggs until smooth. Add the mayonnaise and finely grated semi-hard cheese. Mix until you have a thick, even batter. Keep the salt in mind when seasoning so the finished pie does not become overly salty.

Step 3

Build the First Layer

Lightly grease a suitable baking dish with vegetable oil or use a nonstick dish. Spread about half of the cheese batter evenly over the bottom of the dish.

Step 4

Add the Filling and Top Layer

Spread the prepared broccoli and pork filling evenly over the first layer. Cover it with the remaining cheese batter and gently smooth the surface so the filling is enclosed.

Step 5

Bake Until Golden

Preheat the oven to 190°C. Bake the pie for about 20 minutes, until the top is golden and the cheese batter is fully set. Let it rest for 5–10 minutes before slicing and serving.

CHEF'S TIP

Cook Off Excess Moisture

After cooking the broccoli and pork, let the mixture fry briefly so excess liquid can evaporate. A drier filling helps the pie hold its shape and keeps the cheese base from becoming soggy.

Grate the Cheese Finely

Finely grated cheese blends more evenly with the eggs and mayonnaise, giving you a smooth batter that cooks consistently throughout the pie.

Keep the Oven Closed

Avoid opening the oven during the first 15 minutes of baking. Maintaining a steady temperature helps the batter set evenly and prevents the pie from losing its structure.

Rest Before Slicing

Let the finished pie rest for 5–10 minutes before cutting. The cheese base will firm up slightly, making the juicy filling easier to portion neatly.

SUBSTITUTIONS

Add your taste

Use a Different Ground Meat The pork can be replaced with another type of ground meat that fits your diet. Adjust the cooking time as needed to make sure the meat is fully cooked.
Swap the Cheese Another semi-hard cheese with good melting properties can be used instead. The flavor and browning of the crust will vary depending on the cheese.
Make the Filling Softer Cook the broccoli until very tender before combining it with the pork. This creates a softer, more delicate vegetable filling.
Create a More Golden Crust Choose a cheese that melts and browns well if you want a more deeply golden top. No other ingredient changes are necessary.

HOW TO STORE

How to Store Broccoli and Minced Meat Pie

Let the pie cool completely before storing it in an airtight container or covering it tightly with plastic wrap. Keep it refrigerated at around 4°C for up to 2–3 days. Reheat portions in the oven or microwave; the oven will give the crust a better texture. The baked pie can also be frozen in individual portions in airtight packaging. Thaw it in the refrigerator first, then reheat thoroughly in the oven.

GOOD TO KNOW