Alive and Cooking

Beef & Leek Pie

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(Makes 2 family pies)

500g minced beef
3 leeks, cleaned and sliced 1 cm thick
4 sheets puff pastry
1 small brown onion finely chopped
15 capers finely chopped
2 tbsp chopped curly parsley
1 litre of beef stock
Splash of olive oil
1 egg, for egg wash


Heat a fry pan add a splash of oil then fry the mince, stirring and mashing constantly until it is entirely sealed

Add the leeks, onions, capers and beef stock to the pan, stir through then place on a lid and bring to a boil, remove the lid once the mince is boiling then simmer for 30 minutes or until the stock has reduced away

Stir through the parsley and set aside
Line the base of your spring form tray with one sheet of pastry, pour in half the beef mixture.

Take a second sheet of pastry and cut into 1 cm strips and lay in a lattice pattern over the top of the beef mince, bush with egg wash and bake at 210°C for 15-20 minutes.

Beef & Leek Pie