Meat pâté with leeks and mushrooms

Author: Les Cultures de chez nous
Images poireaux
Preparation 30
Baking 90
Portions 3 pies
Freezing No


  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 3 chopped garlic cloves
  • 45 ml (3 tablespoons) of butter
  • 908 gr (2 pounds) of chopped pork
  • 454 gr (1 pound) of chopped veal
  • 454 gr (1 pound) of chopped beef
  • 454 gr (1 pound) of chopped mushrooms (few wild mushrooms up to taste)
  • 4 peeled and diced potatoes
  • 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
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  • In a large casserole, brown leeks and garlic in butter. Add meat and continue cooking 15 minutes while stirring to crumble. Add mushrooms, salt and pepper. Add potatoes, white wine, breadcrumbs and meat pie spices. Continue cooking while stirring frequently (about 45 minutes) or until potatoes are cooked. Cool down. If needed, rectify seasoning. Cover and refrigerate 4 hours or until the mixture is entirely cold.
  • Preheat oven at 190 °C (375 °F).
  • Set three shortcrust pastry of 23 cm (9 inches). Divide a third of garnishing for each shortcrust. Cover meat pie with a second shortcrust. Make an incision at its center to let out the air while cooking. Seal well all meat pie sides with a fork or with hands. Oven bake 50 minutes to 1 hour or until crust is well roasted.

Chef's notes