Meat pie with leeks and mushrooms
30
90
3 meat pies
Yes
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 3 chopped garlic cloves
- 45 ml (3 tablespoons) of butter
- 1 kg (2.2 lb) of ground pork
- 454 g (1 lb) of ground veal
- 454 g (1 lb) of ground beef
- 454 g (1 lb) of chopped mushrooms (a few wild mushrooms up to taste)
- 4 potatoes, peeled and finely diced
- 250 ml (1 cup) of white wine
- 180 ml (3/4 cup) of breadcrumbs
- 5 ml (1 teaspoon) of ground meat pie spices
- 6 shortcrust pastry
Preparation
Side-by-side mode
- In a large saucepan, sauté the leeks and garlic in butter. Add the meat and continue cooking for about 15 minutes, stirring to crumble the meat. Add mushrooms and season with salt and pepper. Add the potatoes, white wine, breadcrumbs, and meat pie spices mix. Continue cooking, stirring frequently, for about 45 minutes or until the potatoes start to fall apart. Let it cool down. Adjust seasoning if needed. Cover and refrigerate for about 4 hours or until completely chilled.
- Preheat oven to 375°F (190°C).
- Line three 9-inch (23 cm) shortcrust pastries. Divide one-third of the filling per layer. Cover the meat pies with a second layer. Seal the edges with a fork or your fingers and cut slits down the centre of the top crust for the filling to vent and steam to escape. Bake for 50 minutes to 1 hour or until the crust is golden brown.
