For the paste and for 2 dough: 1 kg flour type 45
500 g softened butter to cut into small pieces
2 whole eggs
1 glass of warm water 15 gr salt to dissolve glass of water
Ingredients for 2 pies
750 gr lean veal
450 gr boneless pork loin
450 gr ham heel (not too greasy)
8 tablespoons Cognac
Salt - Pepper Pastry
Stir the dough preparing it 48 hours in advance. It must be mixed until it is homogeneous.
Compose the filling by accumulating several layers of marinade and stuffing. Prepare the marinade 2 hours in advance. Begin by cutting the 750 gr of veal into small regular cubes. Add 16gr per kilo of salt, 12 gr for 750gr of veal, a little nutmeg, 3gr of white pepper. Add 8 tablespoons Cognac, mix well and marinate 2 hours.
Cut 450 gr of ham heel and 450 gr of boneless pork loin into small pieces. Add 4 spices, 7gr salt (16gr per kilo but only for pork loin, the ham is already salty enough by nature). Mix everything to obtain a homogeneous stuffing.
The assembly of the pie
Butter the mussels generously (if possible of the removable molds). Spread the dough well and cover to cover the inside of the molds homogeneously over 3mm thick. Do not forget to provide a rectangle for the top. Pour the mixture of meats
Place the lid of dough, fold over the overhangs and pinch well to ensure a seal (weld the edges). Draw a pattern on the lid without drilling the dough. Make a hole in the middle of the lid and insert a fireplace made of aluminum foil. Add a little water (one teaspoon) to an egg yolk and mix to brush the lid and the pinched edges.
Baking in a hot oven (rotary oven) ), thermostat 7, for 1h. Once the cooking is over and the pie is cold, all you have to do is pour the jelly out and put it back in the refrigerator. ... and the next morning to unmould the pie and feast!