Pie with ground beef and leek

Undoubtedly, you’re going to fall in love with this pie that we’ve got for you today!

Ground beef pies are a favorite in Greek cuisine and today we’re going to make it with leek which is in season!

Pie with ground beef and leek


½ ground beef

2 large leeks, trimmed, sliced and rinsed

1 large white onion chopped

2 ripe tomatoes finely chopped

1 carrot finely grated

2 eggs beaten

200 gr Greek gruyere grated

500 gr puff pastry, thawed if frozen

50 ml esti extra virgin olive oil

1 egg yolk

In a large skillet heat the olive oil. Sauté onion and leek for a few minutes until soft and transparent. Add ground beef and sauté for a few minutes more. Add tomatoes and carrot, season with salt and pepper and cook until there are no fluids in the skillet. Let cool for a few minutes. Add the gruyere and beaten eggs. Mix the filling.

Preheat the oven at 180 degrees

Roll out the pastry on a lightly floured surface. Cut a strip of pastry the same width as the rim of a 2 lt pie dish, 24x18x5.5cm. Lightly brush the edge of the dish with some of the beaten egg yolk and fix the strip around it. Spoon the filling into the pie dish.

Brush the top of the pastry strip with egg yolk, then lay over the remaining pastry and press down lightly and crimp the edge. Cut off the excess pastry to trim the edge. Use a small knife to cut a steam hole in the centre.

Place into preheated oven and bake for 45 minutes until the pie is golden brown on top.

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