Leek mince pan with button

Name: Leek mince pan with button
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Leeks (leek); 50 g streaky smoked bacon; 2 TABLESPOONS Sunflower oil; 400 g mixed minced meat; 150 g Whipped cream; 200 ml dry white wine; 150 ml clear soup; 100 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Flour; 3 Eggs (size M); 50 g Butter or margarine; 7-10 Tbsp grated nutmeg

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Leeks (leek)
50 g streaky smoked bacon
2 TABLESPOONS Sunflower oil
400 g mixed minced meat
150 g Whipped cream
200 ml dry white wine
150 ml clear soup
100 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Flour
3 Eggs (size M)
50 g Butter or margarine
7-10 Tbsp grated nutmeg

Directions

1
Clean, wash and cut the leek into rings. Cut bacon into strips. Heat oil in a pan. Fry the minced meat crumbly for about 10 minutes while turning. Add bacon after about 3 minutes.
2
Briefly sauté the leek. Add cream, wine, stock and cheese, bring to the boil and simmer for about 10 minutes. Season to taste with salt and pepper and keep the sauce warm. In the meantime mix flour, eggs, 1/2 teaspoon salt and 100 ml water with a wooden spoon to a smooth dough.
3
Beat the dough until it blisters. Bring about 4 litres of salted water to the boil. Rinse a spaetzle slicer or a spaetzle tray with cold water and slice the dough in portions into the boiling water or brush it through.
4
When the buttons come to the water surface they are cooked. Lift the buttons out of the boiling water with a skimmer, dip them briefly in cold water and let them drain well. Heat the fat in a second pan.
5
Fry the buttons for about 5 minutes while turning. Season to taste with salt, pepper and nutmeg. Add minced meat sauce and serve.