Emmental meat pie

Ingredients for 4 servings:

• 1 pack of puff pastry, rolled out into a round shape
• 100 g chicken breast
• 100 g minced beef or lamb
• 50 g bacon, diced
• 150 g carrot(s)
• 100 g leek
• 1 apple
• 100 g mushrooms, fresh
• some chives, cut into fine rolls
• 1 dl vegetable broth
• 1 onion(s)
• some butter, for frying
• 1 shot of white wine
• Salt and pepper, nutmeg, paprika,
• 2 dl crème fraîche
• 2 eggs
• ¼ dl Calvados
• ½ tsp cornstarch (cornflour)
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rinse a tart tin with cold water and line with the puff pastry. Cut the chicken breast into strips. Finely dice the carrots, leek, apple, mushrooms, and onion. Brown the minced meat and chicken breast in the clarified butter along with the bacon bits, then add the vegetables. Deglaze everything with the stock and wine, add the chives, and simmer gently until the liquid has reduced. The vegetables can still have a bit of a bite. Season to taste with salt, pepper, nutmeg, and paprika and spread over the pastry. For the topping, mix all ingredients well, season to taste, and spread over the topping. Bake the meat pie at around 220°C for about 30 minutes.