Banitsa mince - II type

Submitted by enr on 28 Oct 2010
500 g of peel sach
500 g minced meat
2 onions
2 tbsp tomato paste
1 cube beef broth
1 tsp savory
1 tsp basil
1-2 cloves of garlic
200 g mayonnaise
2 eggs
200 ml beer
Chop the onion finely and stew. Add the minced meat, which is stirred with a little water fuzzy tomato paste. When the choke well and mince become crumbs, add spices, crushed garlic and broth. The filling should be left to cool. Spread a large rectangular pan with sunflower oil. At the bottom put two sheets, distributed by the stuffing and put back two wafers. This continues until the products as it ends with the peel. Sheet is not lubricated with grease to not get very oily the banitsa. Ordered banitsa cut into squares. Prepare a sauce of eggs, mayonnaise and beer and her pour the banitsa. Bake in a preheated oven at 200 C to redness (approximately 40 minutes). Optional, until ready can de sprinkle with grated cheese.
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28 Oct 2010