This is a delicious pie, not only the filling, but the lovely pastry as well. Because of the importance of the way the pastry is made, we have included photos of the various stages so that you can see it clearly.
Ingredients
Pastry
500g all-purpose flour
200g butter
50g butter for finish
260ml soda water
1 tsp salt
½ sugar
Filling
1 kg leeks (white section and some green, but not the leaves) finely chopped
½ kg mincemeat
250g Regatto cheese roughly grated
1 onion roughly grated
1 tbsp butter
2 eggs
2 tbsp olive oil
2 tbsp chopped fennel
Salt & pepper to taste
Preparation
Pastry
Put the flour, salt and sugar in a mixing bowl and add the soda water to make a pliable dough.
Knead the dough well for approx. 10 minutes.
Divide into 4 balls, wrap them in cling film and set aside to rest for 1 hr.
Filling
Boil 1½ litres of water and add the leeks when it comes to the boil.
Continue boiling for 5 minutes.
Drain well.
Whisk the 2 eggs.
While the leeks are still warm, mix in the eggs, cheese and butter.
Set aside to cool.
Heat the olive oil in a pan, add the onion and sauté for 2 minutes.
Add the mincemeat and sauté for another 5 minutes.
Add 1 cup water, the fennel, salt and pepper, mix well and simmer until there is no liquid – approx. 20 minutes.
Add the mincemeat to the leek mixture and mix well.
Set aside to cool.
Pastry
Take one of the balls of dough and on a floured surface roll it out into a circle approx. 40cm diameter.
Half melt the 200g butter and brush ¼ of it generously over the pastry.
Fold the pastry into a square in the stages shown in the photos below, tapping it with your hands to make sure there are no air bubbles.
Set aside.
Roll out another ball of dough into a circle approx. 40 cm diameter.
Brush it with another ¼ of the half-melted butter.
Place the first square of pastry in the centre of the circle and fold into a square as in the photos below.
Wrap in cling film and leave in the fridge for 1 hr.
Repeat this process with the other 2 balls of dough.
After the 1 hr has passed, roll out one of the squares on a floured surface, large enough to cover the bottom of an oven dish as well as the sides and to go over the edge.
Butter the dish and place the pastry on the bottom, flattening it with your hands, up the side and over the edge.
Put the mincemeat and leek filling on top of it.
Fold over the pastry on top of the edge of the filling.
Roll out the other square of pastry and place it on top.
Make a small ridge around the edge. (see photo below)
Melt the 50g butter and brush over the top.
Score the surface into helpings.
Lightly spray the surface with water.
Place in a pre heated oven at 180 degrees Celsius for 40 minutes, until it has gone golden brown.
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