Meat Pie

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Welcome to the savory universe of Chausson à la viande hachée, a classic of French cuisine with a family touch. Originating from the beautiful province of Bourgogne, this recipe reveals its moving potential by marrying the subtle notes of ground meat with notes of tomatoes, parsley, cumin, ginger, and thyme, in a flaky pastry that is not far from perfection.

🥘 Ingredients

• 250g of flaky pastry (see recipe for flaky pastry)
• For the filling
• 200g of ground meat
• 3 grated tomatoes
• A little chopped parsley
• 1 tbsp of oil
• 1 tbsp of tomato concentrate
• 2 egg yolks
• Salt, pepper, cumin, sweet and hot pepper, a pinch of ginger
• Some thyme

👨‍🍳 Instructions

1. Heat a little oil in a pan, then add the grated tomatoes and the tomato concentrate. Let reduce over medium heat until the complete evaporation of water. Then add the ground meat, salt, pepper, cumin, sweet and hot pepper, ginger, chopped parsley, and thyme.
2. Roll out the flaky pastry on a floured surface to a thickness of 2mm using a rolling pin for pastries. Cut this pastry using a round cutter, trace disks of 15 centimeters.
3. Place a tablespoon of filling on each half of the disk. Brush the edges of the disks with diluted egg yolk (egg yolk mixed with water).
4. Fold the disks to form turnovers. Press gently with the back of a fork on the entire border to give decorative effects.
5. Bake the turnovers in a medium hot oven until they are well golden.
6. Serve immediately.

🏷 Tags: Chausson viande hachée pâte brisée viande hachée farce chausson tomatoes rapped parsley chopped oil entrées