Meatloaf and Potato Puff-Pastry Pie

Serves 8
Preparation time: 70 minutes
Difficulty: easy

Ingredients
1 kg prepared mashed potatoes
2 sheets rolled puff pastry
A little breadcrumbs
2–3 stale bread rolls, approx. 120 g, chopped
½ litre stock
1 kg minced meat
200 g veal sausage meat
2 eggs
4 onions, finely chopped
2 bunches parsley, chopped
4 garlic cloves, crushed
1–2 tsp salt
Pepper and paprika

Preparation
Moisten the bread rolls with the stock, leave to soak, then break them up. Mix the minced meat with the soaked bread, veal sausage meat, eggs, onions, parsley, garlic and seasonings. Knead by hand until evenly combined.
Place one sheet of pastry diagonally on a baking tray lined with baking paper and prick all over. Sprinkle with breadcrumbs. Spread the meat filling on top, leaving a border of about 2 cm. Brush the border with a little beaten egg. Spread the mashed potatoes over the meat, taking care that they do not slide over the sides.
Cut transverse slits about 2 cm apart in the second sheet of pastry, leaving the outer edge intact. Lay over the filling and press the edges firmly with a fork. Brush with beaten egg.
Bake for 25–30 minutes in the centre of an oven preheated to 200°C. The pie can also be eaten cold. Serve with leaf or vegetable salads.