Meat and potato pie
Ingredients
- 2 sheets of puff pastry
- 300g minced beef
- 200g minced veal
- 100g of sausage meat
- 2 large potatoes
- 2 onions
- 1 egg yolk
- 3 tablespoons of traditional-style olive oil
- 1 teaspoon of Espelette chilli
- 1 bay leaf
- Salt
- Pepper
Tip
Instructions
+Peel the potatoes and cut them into rounds. Place them in a glass casserole dish, season with salt and pepper, drizzle with a tablespoon of traditional-style olive oil and add the bay leaf. Cook, covered, in the microwave for 10 to 15 minutes.
+Preheat the oven to 200 °C.
+Peel the onions and fry them in a frying pan with some traditional-style olive oil. Add the minced meat, salt, pepper and Espelette pepper, and cook for about 5 minutes.
+Roll out some puff pastry in a tart tin and prick the base with a fork. Fill the tart base with the potatoes, then the minced meat.
+Fold the puff pastry inwards by about 1 cm. Beat the egg yolk with 1 tbsp of traditional-style olive oil in a bowl using a fork, then brush it onto the folded edge using a pastry brush. Cover the whole thing with the other sheet of puff pastry, taking care to tuck the edges inwards around the base of the tin. Brush the top with the remaining egg wash. Make a small hole in the centre of the pie with a knife.
+Bake for 45 minutes at 200 °C.
Tip
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
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