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Leeks
Meat pâté with leeks and mushrooms
Author:
Les Cultures de chez nous
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Preparation
30
Baking
90
Portions
3 pies
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Meat pâté with leeks and mushrooms
From
Sep 29
to
Jan 01
Preparation
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.
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Meat pâté with leeks and mushrooms
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