Juicy broccoli pie

Total time: 1hr 15m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 641 Kcal, 34g Protein, 33g Carbohydrates, 40g Fat


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

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  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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