Ingredients
- 750 g puff pastry
-
a little flour
- 1 egg for gilding
For garnish
- 2 eggs
- 1 slice of sandwich bread
- 100 g pork stuffing
- 800 g pork loin and fillet cut into small cubes
- 1 clove of garlic
- 2 shallots
- 1 bunch of fresh herbs (parsley, chives, thyme)
Preparation
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Peel and finely chop the garlic, shallots and herbs. In a salad bowl, mix the eggs beaten into an omelette with the sandwich bread cut into small cubes then add the stuffing, garlic, shallot, cubes of meat and chopped herbs. Add salt and pepper.
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Preheat the oven to 180°/th. 6. Roll out the dough on a floured work surface into 2 circles of approximately 30 cm in diameter, then place a first disk on a baking sheet lined with a sheet of baking paper. Spread the meat leaving 1 cm around the edge, brush the edges with egg yolk, then cover with the second disc pierced in the center so that the air can escape during cooking. Fold the edges up onto the second disk and press to seal them well. Brush the pie with beaten egg using a brush.
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Make decorations with the scraps of dough that you will place on the top and around the edge. Brown them using a brush. Bake for 1 hour.
