Name: Pork and Beef Encroûte
Yield: Serves 6
Ingredients: 225 g Gruyère cheese, cubed; 2–3 garlic cloves, chopped; 2 sprigs of rosemary, leaves finely chopped; 4–5 cm piece of ginger, peeled and finely chopped; 2 tbsp crème fraîche; plain flour, for dusting; 2 tbsp tomato purée; 225 g lean beef mince; 375 g packet of puff pastry; sea salt and freshly ground black pepper; 1 egg, beaten; 1 egg yolk; 175 g carrots, peeled and coarsely grated; 3 celery sticks, trimmed and finely chopped; 2 tsp ground cinnamon; olive oil, for oiling; 400 g pork mince

Preparation info

Serves
6

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

As long as you start in advance and make time for the simple stages, this dish is very straightforward. It’s an exciting taste sensation, pronounced luscious by all.

Ingredients

olive oil, for oiling
plain flour, for dusting
375 g packet of puff pastry
1

Main course

Method

In a large bowl, combine the ingredients for the pork mixture. In another bowl, mix together the beef mixture ingredients. Preheat the oven to 190°C/Gas mark 5. Place a roasting pan half-full of water in the oven. Oil a 1 kg loaf tin. In the prepared tin, layer the meat; spoon in half

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