1. The Mixture Prep...
Can be made the day before, which I did.

3 lbs ground meat: mix of beef, veal and pork
2-3 big leeks, chopped
1-2 cloves garlic, finely chopped
3-4 potatoes, peeled and cut in half (or in 4 if big)
Salt and pepper

Mix all in a bowl except the potatoes, then throw it in a big pot and cover with cold water, almost to the surface but not quite.  Add potatoes over the mix, salt and pepper.

Note: This recipe tells you to remove the potatoes and mash them. Not needed, they were mushy when all was done.

 

2. The Gathering Process...
If made the night before, take out from fridge about an hour before.

Our first takes was not a pretty picture. Was the first time of working with puff pastry. But then got the hang of it. And we were already familiar with phyllo.

Either way, look at the recipe links for the method.

The phyllo ones are baked at 400 for 15-20 min. and the puff pastry at 375 for 15 min. Will let you figure it out.

Either way, end results were excellent.

Compliments to Chef Aline!