Chestnut, beef minced meat and sausage pie

Prep time
Total time
  • 850g puff pastry
  • 200g  chestnuts
  • 150g traditional sausage
  • 300g beef minced meat 
  • 70g bacon
  • 1 white onion
  • 100g leek 
  • 3tbsp. olive oil
  • 4 stems thyme (only the leaves)
  • 70ml red wine
  • 200g cream cheese 
  • 100g yogurt
  • 1tsp. nutmeg
  • 1tbsp. chives
  • 100g portobello mushrooms
  • 1 clove garlic
  • 1 egg yolk
  • White and black sesame
  • Salt 
  • Pepper


  1. On a cutting board, cut the onion, garlic, leek, mushrooms, chestnuts, sausage and bacon into thin slices. Also chop the chives.
  2. Add the olive oil to a saucepan and heat.
  3. We start to sauté the minced meat very well until it turns brown. Stir at regular intervals.
  4. Then add the sausage and continue sautéing and stirring. As soon as the sausage starts to brown, add the bacon.
  5. As soon as the bacon is browned, add the onion, garlic and leek.
  6. Continue mixing. Then add the mushroom and salt very well.
  7. Pour the wine and wait for the alcohol to evaporate.
  8. Add the cream cheese, yogurt, chives and thyme and mix very well until the mixture thickens. Adjust the taste with salt and pepper.
  9. Preheat the oven to 190 degrees Celsius on the fan function.
  10. Slightly open the two sheets of puff pastry with the rolling pin and cut into a circular shape the size of the pan. Place the first sheet on the bottom of the pan and press with your fingers so that it fits well.
  11. Fill with the mixture and spread with a spoon.
  12. Cover with the second sheet of puff pastry and close the edges very well.
  13. With a brush, brush the entire surface of the puff pastry with the yolk.
  14. Sprinkle with sesame seeds and a little thyme.
  15. Bake for 25 minutes or until golden brown.



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