French Style Meat Pie
Ingredients
- 400 gPork and beef stuffing (plain)
- 1.3 pcShortcrust pastry (ready-to-use disks)
- 0.7 pcOnion (finely chopped)
- 1.3 pcGarlic (minced)
- 0.7 tbspParsley (chopped)
- 33.3 mlDry white wine (to bind the filling)
- 0.7 pcEgg (beaten for glazing)
- 0.7 tspAllspice (powdered)
- 0.7 pinchGray sea salt
- 0.7 pinchBlack pepper ground
Method
A golden crust that cracks under the knife, releasing a juicy and fragrant meat filling. Steam escapes through the chimney, filling the kitchen with notes of white wine and four-spice blend.
- 1
Finely chop the onion and garlic. In a large bowl, mix the pork and beef stuffing with the onion, garlic, chopped parsley, dry white wine, and four-spice blend. Season generously with salt and pepper. Knead until the wine is completely absorbed by the meat.
- 2
Spread the first shortcrust pastry disk into a deep mold. Prick the bottom with a fork. Let the pastry hang slightly over the edges to ensure the final seal.
- 3
Distribute the meat filling evenly over the pastry. Cover with the second shortcrust pastry disk. Firmly pinch the edges to seal both pastries together. Cut a one-centimeter hole in the center to create a chimney.
- 4
Beat the egg and brush it over the entire surface to achieve an amber color. Bake at 180°C. The pie is ready when the crust is firm and clear juices bubble slightly through the chimney.
Frequently asked questions
How do you get this dish right?
- For a very shiny crust, apply two layers of egg wash 10 minutes apart.
- If the pastry browns too quickly, cover it with parchment paper halfway through cooking.
- Let it rest for 10 minutes out of the oven before slicing: the filling will firm up and be easier to serve.
How long does this dish keep?
Store for 3 days in the refrigerator in an airtight container. Reheat in the oven at 150°C to maintain the pastry's crispness.
