Minced meat pie
This pie is an umami flavor bomb and is the perfect comfort food on a cold day.
Tools
Ingredients
Serving
175 g
pork bacon, cut into medium chuncks
250 g
porc collar, cut into medium chunks
175 g
lean beef, cut into medium chunks
5 tbsp
olive oil
2 tsp
salt
1 tsp
black pepper
1
onion, chopped
3
garlic cloves, sliced
400 g
mixed mushrooms
120 g
leeks, sliced
2 springs
thyme
2 tbsp
all-purpose flour
150 ml
beef stock
1 tbsp
soy sauce
750 g
basic puff pastry, divided into 3 equal pieces
1
egg
Step by step
As a preparation for making the ground meat, place the meat in the freezer for 30 minutes before grinding it.
Feed the meat through the Meat Grinder fitted with the Fine grinding plate on speed 4.
Heat 2 tablespoons olive oil in a pan and bake the meat on medium heat. Season with salt, pepper and nutmeg. Set aside.
In the same pan, heat the remaining olive oil and add the onion. Cook for 2 minutes, then add the mushrooms. Allow the mushrooms to brown on one side before stirring. Add the minced garlic, thyme leaves and chopped leaks. Cook for another 4 minutes.
Return the cooked meat to the pan and sprinkle with the flour. Allow the flour to soak up some of the liquid, then add the beef stock and soy sauce. Let thicken on low heat for 10 minutes. Set aside and cool to room temperature.
Roll out 3 parts of puff pastry. Drape one piece into the pie dish, cut excess around the edges, then press in the meat filling. Drape the second piece of puff pastry over the filling and fold the edges under the bottom puff pastry sheet. Use a cookie cutter to cut decorative shapes out of the third part of puff pastry and lay on top of the pie. Brush with a beaten egg and make a cross with a knife so the steam can come out during baking. Bake for 40 minutes in 195°C preheated oven.