for 4 person

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

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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