Meat with leek, tomato & mushroom pie

Meat with leek, tomato & mushroom pie

Another one of those hearty yet light dishes which is great on a cold autumn evening. It’s pretty easy to whip up – I started working on this at 5pm and by 6pm, it was all set for the dining table to be consumed. No leftovers too! Everyone loved how this dish turned out.

The pastry must be rolled to the right thickness – too thin and it’ll break during the transfer, too thick and it won’t taste right. The addition of cherry tomatoes directly into the dish and not into the pan to cook makes the resulting sauce/juice oozing from the pie sweeter and all the more fragrant. Feel free to try this with seafood, fish and other meats as well as other vegetables like potato, zucchini, eggplant and carrots. Definitely a keeper!

Meat with leek, tomato & mushroom pie


(A) Pastry
Approx 80-100 gms plain flour
Approx 40-50 gms butter – cubed
A sprinkle of ice cold water

(B) Filling
Some fresh button mushrooms – quartered
2 medium sized leeks
About 1 cup cherry tomatoes
Some chicken breast – skinless and cubed
Some mince beef
A handful of smoked pork belly
Salt & pepper to taste / Vegetable stock cube
Egg yolk (for glazing)


  1. Prepare the pastry by mixing in the butter with the flour until they resemble breadcrumbs. Add in some water to bind into a firm dough. Place aside in the fridge.
  2. In a pan, add some oil before tossing in the leeks and smoked pork belly. Fry until fragrant and the leeks slightly burnt/caramelized before adding in the mushroom, beef, chicken and the stock cube. Fry until the meat is semi-cooked before putting aside.
  3. In an ovenproof dish, toss in the cherry tomatoes before spreading the filling over. Remove the pastry dough from the fridge and roll out until it reaches the size needed to cover the dish.
  4. Place the dough over the dish and seal the edges before trimming off the excess. Remember to slit the top to allow steam to escape.
  5. Brush some egg yolk over the pastry and bake in a preheated oven at 200°C for 20-25 minutes or until the pastry is golden brown. Serve warm as is or with a serving of French loaf to soak up the excess juices.

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