French Style Meat Pie

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.

• Prep time: 25 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 686
• Protein: 18 g
• Carbs: 49 g
• Fat: 46 g

Ingredients

• 400 g Pork and beef stuffing ( plain )
• 1.3 piece Shortcrust pastry ( ready-to-use disks )
• 0.7 piece Onion ( finely chopped )
• 1.3 piece Garlic ( minced )
• 0.7 tbsp Parsley ( chopped )
• 33.3 ml Dry white wine ( to bind the filling )
• 0.7 piece Egg ( beaten for glazing )
• 0.7 tsp Allspice ( powdered )
• 0.7 pinch Gray sea salt
• 0.7 pinch Black pepper ground

Instructions

1. Prepare the filling

   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. Line the mold

   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. Fill and close

   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. Glaze and bake

   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.

Chef's tips

• 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.

Storage

Store for 3 days in the refrigerator in an airtight container. Reheat in the oven at 150°C to maintain the pastry's crispness.