Waiter, there’s something in my… Leek-Poppyseed-Mincemeat-Pie

Cooksister is hosting this month WTSIM. She has chosen closed pies as theme.

Until today I never did a pie. So this is my first one. I was lazy and used store-bought puff pastry, this is certainly not original but delicious anyway. The poppy seed give a crunchy feeling to the filling. I will prepare it again!

Leek-Poppyseed-Mincemeat-Pie

250 g mincemeat (pork/beef)
1 leek, sliced
1 big potato, cooked, peeled and sliced
1 small onion, chopped
1 garlic toe, chopped
1tb flour
1 tb poppy seed
pinch of nutmeg
salt, pepper
2 tb Crème fraîche
a shot of white wine
~0,5 dl chicken broth
2 round puff pastry

In a saucepan over medium heat, cook onions and garlic in butter until soft and translucent. Add mincemeat, fry for 5 minutes, add leek and fry another 4-5 minutes. Stir in flour, salt, pepper, nutmeg and poppy seed. Slowly stir in wine, chicken broth and Crème fraîche. Simmer over medium-low heat until thick. Add potato. Remove from heat and set aside.

Poke small holes in the bottom of the pie crust with a fork.

Place the mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Poke small holes in the top of the pie crust with a fork to allow steam to escape.
Decorate or not, it’s up to you.

Preheat oven to 220 C.

Bake in the preheated oven for ~35 minutes, or until pastry is golden brown and filling is bubbly.

More recipes and entries in English.