Mincemeat pie

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Place puff pastry sheets next to each other and defrost at room temperature for about 20 minutes. Soak rolls in cold water. Roughly chop the pistachios. Peel shallots and garlic.

2. 2

   Finely dice the shallots, press the garlic through a garlic press. Dice ham. Squeeze the bread rolls well and knead them together with minced meat, egg, garlic, half of the shallots, diced ham, salt, pepper and cognac.

3. 3

   Finally, knead the pistachios. Quarter the chopped mass and form into small loaves. Roll out puff pastry on a little flour to 4 rectangles (each approx. 16 x 26 cm). Place 1 loaf in the middle of each plate, leaving a rim of approx. 10 cm on both sides.

4. 4

   If necessary, cut the edges of the dough with a dough wheel into strips of approx. 1.5 cm wide. Whip the upper and lower side first over the chopped loaf. Then alternately lay the dough strips on top. Press the ends under the loaf.

5. 5

   Place the pies on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 40 minutes. Mix the egg yolk and 1-2 teaspoons of cream.

6. 6

   Spread the pies with it after 20-25 minutes baking time. Clean the mushrooms, wash if necessary and cut into slices. Wash and chop the thyme until you have something to garnish. Sauté the mushrooms and the rest of the shallots in the hot fat.

7. 7

   Add thyme. Deglaze with stock and the rest of the cream, bring to the boil. Season sauce with salt and pepper. Bind with sauce thickener. Arrange pâtés with salad and some sauce. Garnish with rest of thyme. Add the rest of the sauce.

Nutrition Facts

KCAL
960 kcal

CARBS
49 g

FATS
64 g

PROTEINS
44 g