MEAT PIE WITH SPINACH AND MUSHROOMS
Serves : 6 - 8 /
Preparation Time : 45 Minutes /
Cooking Time : 1 Hour
La Cornue® Elements Used:
- Château: induction burner and gas oven
- Cornufé: induction burner and electric oven
- Château: induction burner and gas oven
- Cornufé: induction burner and electric oven
Ingredients
Shortcrust pastry the size of the mould
2 discs
Ground beef & veal
200 g
Mushrooms
300 g
Cooked spinach
300 g
Eggs
2
Flour (or breadcrumbs)
50 g
Chopped onion
100 g
Salt, pepper, thyme, parsley
to taste
Directions
- In a frying pan, cook the onions with a little butter and rest
- Cook the sliced mushrooms, add the onions and the meat over medium heat
- Remove from heat and add the beaten eggs (keep a little to brown the pie) and the flour (or breadcrumbs) - mix well
- Add salt, pepper, thyme and the chopped parsley according to your taste and let cool
- Put the dough in the pan leaving a 2-3 cm edge
- Fill with the stuffing and the cooked spinach
- Cover with the second disc of dough
- Weld well by pinching
- Gild with a brush and make a chimney in the centre
- Put in the fridge until your oven is at 200°C (or 392°F)
- Cook at half height for 20min and reduce the temperature to 175°C (or 347°F)
- Cook for a total of 1 hour
And to extend your La Cornue® experience, take a look at our cookware.
