Pork and veal pie

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Pork and veal pie

Pork and veal pie

Number of people

2 puff pastry pastries

350 g veal

350 g pork

3 onions

1/2 bunch chopped parsley

1 bunch chopped basil

1 bunch of chopped tarragon



1 bottle of dry white wine

1 egg

Preparation: 30 min
Cooking time: 1 h
Step 1
The day before:
Step 2
Cut the meat and onions into small cubes and put them in a dish, adding salt, pepper, parsley, basil and tarragon.
Step 3
Mix all together and cover with white wine.
Step 4
Place in the refrigerator and marinate until the next day.
Step 5
The same day:
Step 6
Drain your preparation.
Step 7
Put a puff pastry in a pie maker, put the marinated meat inside and cover with the second puff pastry.
Step 8
Close the edges of both pastes and glue them together with water for better adhesion.
Step 9
Make a hole in the middle above and install a small piece of aluminum for cooking time (make a chimney.
Step 10
Coat with egg yolk and place in the oven at 180°C (thermostat 6) for 1 hour.
Author's note
Serve with a salad. The marinade can be made in the morning, for cooking in the evening. During cooking, check that the meat does not make too much juice, otherwise make a small slit in the edge of the dough and empty the too much juice.

I add my grain of salt

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