Baked Leek and Meat Pie
Baked Leek and Meat Pie
Story
Baked Leek and Meat Pie
- Minced pork hind leg meat (chopped into a paste with a knife) — 150g
- Chinese chives (roots removed, chopped finely) — 30g
- Carrot (peeled, sliced then cut into thin strips, then cross-cut into small dice) — 20g
- Carrot
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Prepare the meat filling Chop the meat filling with a knife until it forms a paste
-
Prepare the chives Cut off the roots of the chives, then chop them into fine pieces
-
Prepare the carrots Peel the carrot, slice it, cut into thin strips, and then cut crosswise into small cubes
-
Preheat the oven Preheat the oven and turn the temperature knob to 180°C/220°C (top and bottom heat)
Ingredients
Minced pork hind leg meat (chopped into a paste with a knife)
150g
Chinese chives (roots removed, chopped finely)
30g
Carrot (peeled, sliced then cut into thin strips, then cross-cut into small dice)
20g
Carrot
Instructions
1
Prepare the meat filling
Chop the meat filling with a knife until it forms a paste
2
Prepare the chives
Cut off the roots of the chives, then chop them into fine pieces
3
Prepare the carrots
Peel the carrot, slice it, cut into thin strips, and then cut crosswise into small cubes
4
Preheat the oven
Preheat the oven and turn the temperature knob to 180°C/220°C (top and bottom heat)
