Juicy broccoli pie

Juicy broccoli pie

Total: 1 hr 15 Min. | Active: 45 Min.
Nutritional value / people: 641 kcal
, Fat: 40 g
, Carbohydrate: 33 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1tbsp clarified butter
500g minced meat (beef)
1 leek, cut into rings
1 broccoli, (approx. 300 g), cut into florets
1tbsp coarse-grain mustard
180g sour single cream
1dl meat bouillon
1tsp salt
a little pepper
1 egg yolk, thinned with a little milk
1 puff pastry dough, rolled into a circle
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How it's done

Heat the clarified butter, add the mince and brown for approx. 3 mins. Reduce the heat, add the leek and broccoli and fry for approx. 4 mins. Stir in the mustard, cream and stock, season. Divide the finished mixture into an oven-proof dish of approx. 2 litre capacity (approx. 28 cm diameter).

Coat the rim the dish with a little of the egg & milk mixture. Firmly prick the dough with a fork, lay on top of the mixture, press the edges down firmly and coat with the egg & milk mixture.

Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.

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