1 small leek, sliced

1 small carrot, cut into pieces

1/4 lb (115 g) white mushrooms

1 tbsp butter

1 lb (454 g) ground pork

1 cup (250 ml) beef broth

1 cup (50 g) fresh bread cubes

1 pinch ground nutmeg

1 pinch ground cinnamon

Salt and pepper

In a food processor, finely chop the leek and carrot. Transfer to a bowl. Chop the mushrooms and set aside separately.

In a large skillet over high heat, soften the leek and carrot in the butter. Add the mushrooms and cook for 5 minutes or until the mixture begins to brown. Add the meat and continue cooking, breaking up the meat with a wooden spoon. Add the remaining ingredients. Bring to a boil and simmer over medium-low heat for 8 to 10 minutes or until almost dry. Season with salt and pepper. Refrigerate the mixture for 2 hours or until completely chilled.

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