Minced meat pies with pancetta

• IJsbergsla 80 g
• AH Zonnebloemolie 22.5 ml
• AH Prei 150 g
• AH Rundergehakt 450 g
• AH Verse scharreleieren M 50 g
• restaurant Beschuit 50 g
• curry 10 ml
• restaurant Pancetta 80 g
• AH Keukenzout met jodium 2 g
• AH Zwarte peper gemalen 1 g

1. Blanch the lettuce leaves briefly with boiling water in a sieve and pat them dry. Line the ramekins with the leaves, letting the edges hang over. 2. Sauté the leek in half a tablespoon of oil for 3 minutes and let it cool. Thoroughly knead the minced meat with the egg, rusk, curry powder, leek, salt, and pepper. Divide into 4 portions and press firmly into the ramekins. Fold the overhanging leaves over the meat and cover with foil. Refrigerate until ready to use. 3. Preheat the oven to 175 °C. Bake the pies in the center of the oven for approximately 25 minutes. Let the ramekins cool for 5 minutes. 4. Heat the remaining oil in a frying pan and fry the pancetta until crispy. 5. Turn the pies out onto plates. Place 2 slices of pancetta on each pie and drizzle with the pan drippings. Serve with mashed potatoes and honey-glazed carrots.