Saturday 20 August 2011

Pie with leeks and mince (Πρασσόπιτα με κιμά)

This is an excellent pie that can serve as a main dish with some salad on the side. Recipe is for 4 servings on a pyrex measuring roughly 30cm x 30cm


500gr minced beef
1 ½ kg leeks
2 puff pastries
200gr feta cheese, in crumbles
150gr extra mature cheddar, grated
½ cup white wine
4 eggs, whisked
4 slices of French toast, trimmed
Olive oil
Salt and Pepper


Start by getting the leeks ready. You need to use only the white part, not the dark green part on the top. Cut them into slices, 1cm deep roughly and boil them in hot water for about 10 minutes. Drain them and keep them aside.
Then add ½ ladle olive oil on a pot and brown the mince, season with 1 teaspoon salt and 1 teaspoon pepper. Once the mince is browned, add the leeks and stir for another 5 minutes. Add the wine and let it boil away until all the liquids have disappeared. It usually takes about 15 minutes.
Brush some olive oil on your tray or pyrex and lay the first puff pastry ensuring it overhangs from the edges. You might have to extend it with your fingers at this stage. Try to not leave any holes at the bottom whilst stretching it.
Once you remove the mince and leek from the heat, let it rest for 5-10 minutes. Then add the trimmed French toasts, the cheeses and finally the whisked eggs, whilst stirring to ensure the egg doesn’t cook inside the mix.
Add the mix in the tray and then cover with the 2nd puff pastry. Roll the edges inside and then brush with a mix of water and a bit of olive oil, so the pastry is moist. Mark your pie, ensuring you do not cut all the way through the pastry.
You need to cook for 1 hour in a preheated oven at 190 degrees. Once you remove from the oven, let it rest for 15 minutes before trying to cut it. 

Have a go, it is delicious!


1 comment:

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