Hearty, creamy and extremely satisfying, this pie is the ultimate winter warming dish!
As the weather cools, what’s better than sinking your teeth into a piping hot pie filled with meat and vegetables? Featuring a rich filling of leek fondue, potatoes, and beef enveloped in a tender, flaky crust, this pie is sure to please. We made this lovely pie in an Emile Henry Deep Flan Dish to ensure a perfectly golden crust thanks to its even heat distribution and retention. This pie can also be made ahead of time and stored in the freezer until you’re ready to reheat it in the oven for a convenient and delicious meal.
We love that this gorgeous Emile Henry pie dish is also great for showcasing your pie and elevating your table setting effortlessly. Make it a cosy afternoon snack paired with a cup of fragrant tea or simply enjoy it for weekday dinners. This lovely pie is sure to melt your heart and keep the whole family warm and toasty during the colder months of the year.
Preparation Time: 30 Mins | Cooking Time: 45 Mins
Ingredients:
- 1 disk of shortcrust pastry
- 1 disk of puff pastry
- 500g (1 lb) minced beef
- 1 onion
- 2 leeks
- 1 clove of garlic
- 50g (1.7 oz) butter
- 6 firm potatoes
- 3 eggs (including 1 egg yolk for glazing)
- 100ml (3 ½ fl oz) liquid cream
- 1 tbsp mustard
- A few sprigs of fresh parsley
- Fine salt and ground pepper
- A small piece of baking parchment (8 cm x 8 cm or 3 in x 3 in)
Method:
1. Cook the potatoes in salted water with their skins on, drain, peel, and cut into fairly thick slices. Chop up the onion and crush the garlic.
2. Sweat the onion and garlic in a frying pan with the butter, add the meat and brown until no more juice remains, stirring frequently. Season with salt and pepper just before taking off the heat.
3. Wash the leeks and cut off the dark green parts. Chop finely. Put them in the pan in place of the meat, sweat for a few minutes, add salt and pepper.
4. Place the shortcrust pastry in the base of the (greased and floured) pie dish, making sure it comes up the sides and covers all surfaces. Arrange the potato slices in even layers in the base. Put the meat on top and finish with a layer of leeks.
5. Wet the sides of the shortcrust pastry with water, using a brush. Place the puff pastry on top and join the two parts of the pastry together by pressing down all around the edges.
6. Beat the egg yolk with a drop of milk, apply evenly over the surface of the pastry using a brush, and make patterns using the point of a knife.
7. Make a hole around 1cm or 1/2 inch in diameter in the middle of the pastry, roll up the baking parchment and place inside to make a funnel (go down about 1cm or 1/2 inch).
8. Cook for 30 minutes in an oven preheated to 200°C or 400°F/Gas Mark 6, with the baking parchment. Beat the remaining 2 eggs with the cream, mustard and finely chopped parsley, add salt and pepper.
9. After 30 minutes in the oven, remove the paper funnel and gently pour the mix into the hole.
10. Cook for a further 15 minutes, turning down the oven to 180°C or 350°F/Gas Mark 4.
11. Leave to rest for 5-10 minutes before serving.
Source: Emile Henry
Next Read: Greek Lemon Chicken Soup
