Meat Pastry

Ingredients

• 450 g puff pastry (frozen)
• 650 g lean pork
• 2 tbsp chopped parsley
• 2 onions
• 100 ml dry white wine
• Salt
• Pepper (freshly ground)
• 3 egg yolks
• 150 g crème fraîche
• 1 egg yolk (for brushing)

Instructions

1. 1.

   Let the puff pastry sheets thaw while lying side by side.

2. 2.

   Cut the pork into small cubes. Peel and finely dice the onions. Mix pork with parsley, onions, wine, salt, and pepper.

3. 3.

   Place 5 puff pastry sheets on a lightly floured surface and roll out. Rinse the bottom of the pan with cold water, do not dry it. Cut a circle about 26 cm in diameter and place it in the pan. Cut strips for the edge, set the edge, and press slightly into the base.

4. 4.

   Spread the meat mixture onto the pastry in the pan. Stack the remaining pastry sheets and scraps, roll out, cut a matching lid, and lay it over the pastry. Cut a hole in the center. Whisk the egg yolk with 1 tbsp water, brush the lid, fold excess pastry over the edge, and press firmly. Decorate with pastry scraps if desired.

5. 5.

   Bake the pastry in a preheated oven at 220°C (bottom heating) for about 25 minutes, keeping it light.

6. 6.

   Remove the pastry from the oven, lower the temperature to 200°C. Whisk the remaining egg yolks with crème fraîche and slowly pour into the lid opening while tilting the pastry so the mixture spreads. Bake another 20 minutes.

7. 7.

   Take out, remove the pan rim, and serve.