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Leeks
Meat pie with leeks and mushrooms
Author:
Les Cultures de chez nous
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Preparation
30
Baking
90
Portions
3 pies
Freezing
Yes
Calories
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Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
3 chopped garlic cloves
45 ml (3 tablespoons) of butter
908 g (2 pounds) of chopped pork
454 g (1 pound) of chopped veal
454 g (1 pound) of chopped beef
454 g (1 pound) of chopped mushrooms (few wild mushrooms up to taste)
4 peeled and diced potatoes
250 ml (1 cup) of white wine
190 ml (3/4 cup) of breadcrumbs
5 ml (1 teaspoon) of ground meat pie spices
6 shortcrust pastry
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Meat pie with leeks and mushrooms
From
Nov 28
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Jan 01
Preparation
In a pot, sauté the leeks and garlic in butter. Add 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 tourtière spices mix. Continue cooking, frequently stirring, for about 45 minutes or until the potatoes start to fall apart. Cool down. Adjust seasoning if needed. Cover and refrigerate for about 4 hours or until completely chilled.
Preheat oven at 375°F (190°C).
Roll out 3 shortcrust pastries to 23 cm (9 inches). Divide one-third of the filling per layer. Top the tourtière with a second layer. Seal the edges with a fork or your fingers and cut slits down the center 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.
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Meat pie with leeks and mushrooms
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