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MEAT PIE WITH SPINACH AND MUSHROOMS
Serves : 6 - 8 / Preparation Time : 45 Minutes / Cooking Time : 1 Hour
La Cornue Elements Used:
- Château: induction burner and gas oven
- Cornufé: induction burner and electric oven
Ingredients
Shortcrust pastry the size of the mould
2 discs
Ground beef & veal
200 g
Mushrooms
300 g
Cooked spinach
300 g
Eggs
2
Flour (or breadcrumbs)
50 g
Chopped onion
100 g
Salt, pepper, thyme, parsley
to taste
Directions
  1. In a frying pan, cook the onions with a little butter and rest
  2. Cook the sliced mushrooms, add the onions and the meat over medium heat
  3. Remove from heat and add the beaten eggs (keep a little to brown the pie) and the flour (or breadcrumbs) - mix well
  4. Add salt, pepper, thyme and the chopped parsley according to your taste and let cool
  5. Put the dough in the pan leaving a 2-3 cm edge
  6. Fill with the stuffing and the cooked spinach
  7. Cover with the second disc of dough
  8. Weld well by pinching 
  9. Gild with a brush and make a chimney in the centre
  10. Put in the fridge until your oven is at 200°C (or 392°F)
  11. Cook at half height for 20min and reduce the temperature to 175°C (or 347°F)
  12. Cook for a total of 1 hour
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