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- Prep
- 15 mins
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- Total
- 70 mins
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- Serving
- 6
Ingredients
- 2 pie crusts
- 2 125g La Sauvagine cheeses, cut into 10g slices
- Mixed salad greens
- Olive oil
- Sherry vinegar
- Salt and pepper
Meat pie filling
- 1 lb. (500 g) of mixed ground pork and veal
- 3 tbsp. (45 mL) vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
- 2 tsp (10 mL) meat pie seasoning
- 1 tsp (5 mL) dried savory
- 1 cup (250 mL) Russet potatoes, peeled and diced
- 1 cup (250 mL) chicken broth
- 1 tbsp (15 mL) tomato paste
- Salt and pepper
Directions
Meat pie fillingIn a large frying pan over medium-high heat, cook the ground meat in the oil, breaking it up into small pieces using a wooden spoon. Once the meat is no longer pink, lower the heat and add the onion, garlic and spices. Keep cooking for 10 minutes. Add the potatoes, the broth and the tomato paste and cook for 25 minutes over very low heat, until the broth has completely evaporated. Season as needed and set aside to cool completely.
Cooking
Preheat the oven to 375°F (190°C).
Line each mini pie shell with a slice of La Sauvagine cheese and top generously with the meat mixture. Bake for 20 minutes. Add a slice of La Sauvagine cheese on top of every mini pie and keep cooking for 5 minutes.
To serve, sprinkle some mixed salad greens dressed in olive oil and sherry vinegar on the pies.
