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Meat, Classics and bistro fare

Meat pie with green salad

This meat pie with green salad is a family dish for 4 people, ready in 70 minutes, rated medium difficulty, at about €2.60 per serving. It layers herbed pork and veal filling between two sheets of puff pastry baked until golden. The key to getting it right is seasoning the filling well and letting the pie rest before you cut it.

A big golden puff pastry pie, filled with herbed pork and veal, served with a green salad to balance things out.

Meat pie with green salad
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.60
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Under its golden puff pastry, this pie hides a soft filling of pork and veal, seasoned with parsley and tarragon. Cream and egg bind the mixture without making it heavy, and each slice holds its shape thanks to a short rest before serving. The green salad brings just enough freshness against the crisp pastry.

This is the kind of dish Mon Chou likes to suggest on a fall or winter Sunday, when you have a bit more time in the kitchen but don't want anything complicated. Kids generally love puff pastry and a mild herbed filling, and the pie is easy to share around the table with family or guests.

The ingredients

4 people

Dairy

  • Puff pastry sheets 2
  • Heavy cream 10 cl
  • Eggs 2

Butcher

  • Ground pork 300 g
  • Ground veal 300 g

Fruits and vegetables

  • Onion 1
  • Shallot 1
  • Parsley 1 bunch
  • Green salad 1

Pantry

  • Tarragonoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Preheat the oven to 200°C. Mix the meats with the chopped onion and shallot, parsley, tarragon, cream, one egg, salt, and pepper.

    Fry a small test ball of the filling in a pan before tasting to check the seasoning.

  2. Roll out one pastry sheet into a tart pan, letting it overhang the edges.

    Prick the bottom with a fork so it doesn't puff up.

  3. Fill with the meat mixture, leaving a small border free, and moisten that border with water.

    Mound the filling slightly in the center so it cooks evenly.

  4. Cover with the second pastry sheet, seal the edges by pinching them together, and brush with the beaten egg.

    Draw patterns with the back of a knife for a nicer looking pie.

  5. Bake until the pie is nicely golden, let it rest for 10 minutes, and serve with the dressed salad. 45 min

    Let it rest before slicing, the filling holds together better.

Our tips to get it right

  • Finely chop the onion and shallot so they cook through in the filling without leaving unpleasant crunchy bits.
  • Really pinch the edges of the two pastry sheets together well, otherwise the cooking juices can leak out in the oven.
  • Let the puff pastry sit at room temperature for a few minutes before rolling it out, it's easier to handle and won't crack.

The variations

  • Swap the veal for ground beef if you prefer a stronger flavor, the texture of the filling stays the same.
  • For a vegetarian version, replace the meats with a mix of chopped mushrooms and well drained cooked lentils.
  • For a quicker version, use individual pie pans and cut a few minutes off the baking time, handy for a rushed kids' dinner.

What to serve it with

  • Well dressed green salad
  • A glass of grape juice
  • A few pickles on the side

Storage

The pie keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, and reheating it in the oven keeps the pastry crisp.

Questions about this dish

Can you make the pie ahead of time?

You can assemble the raw pie the day before and keep it covered in the fridge. Bake it the next day, adding a few extra minutes since it's starting cold.

Can you substitute the heavy cream?

Yes, you can use light cream or even drained fresh cheese like fromage frais. The result will be a bit less rich but the filling stays moist.

How do you keep the pastry bottom from getting soggy?

Prick the bottom well with a fork before filling it and avoid a filling that's too wet. Measuring the cream carefully helps keep a good texture.

Is this pie good for kids?

Yes, the herbed filling is mild and puff pastry is generally a hit with kids. You can cut back on the tarragon slightly if you want a more neutral flavor for them.

How long does it take to make a meat pie with green salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a meat pie with green salad?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a meat pie with green salad cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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