Meat and leek pie

October 21, 2013
I’ve said it before and I’ll say it again... I love pies. Apart from the fact they are a delicious comfort food that you can enjoy cold the next day or eat with your hands in front of the TV,and they are always a great choice for any meal.

Today’s recipe is more of a main course, since it is a filling and incredibly tasty meal in its own right. If you know how to roll out dough, then you will have no problem. If not, allow me once again to recommend Anatoli pastry; you won’t be disappointed.

Meat and leek pie


  • 1 packet village-style phyllo pastry dough
  • 1 cup olive oil for greasing the pastry sheets
  • For the filling:
  • 600 gr minced beef
  • 5 leeks
  • 1 large onion, grated
  • 1 cup olive oil
  • 6 slices of bacon
  • 2 cups kefalograviera cheese, grated
  • 1 glass white wine
  • Salt and pepper


Wash the leeks, discard the green parts and root base and cut into thin rings. Cut the bacon into thin strips. In a skillet, brown the bacon until crisp. Remove and place on a small dish. Place the onion and leeks in a large pan. Add one glass of water and boil on medium heat until the onion and leeks are soft and all water has evaporated. Add the oil and sauté well. Once they are shiny, add the minced beef and cook until brown. Pour in the wine and continue to cook on medium heat, stirring frequently, until all liquids have evaporated. Turn off the heat and allow the mix to cool. Then, add the browned bacon and grated cheese and mix well. Taste and if necessary add more salt. Season with plenty of pepper and mix well.

In a greased baking dish lay out three sheets of pastry, one on top of the other, greasing each layer. Pour the filling over the top layer, gathering in the edge of each sheet so that it covers the next ones and spread three more sheets on top, again greased. Make deep, portion-size cuts and drizzle over the rest of the oil. Bake at 200oC on the bottom shelf of the oven until the crust is golden brown. Best when eaten hot... 

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