Classic Meat Pie (Print Version)
# Ingredients:
01 -
2 slices of cooked ham.
02 -
200g of raw foie gras.
03 -
1 truffle (optional).
04 -
300-400g of semi-cooked foie gras.
05 -
4 garlic cloves.
06 -
4 shallots.
07 -
250g of pork fat.
08 -
1kg of all-purpose flour.
09 -
20g of salt.
10 -
500g of butter.
11 -
90cl of water for the jelly.
12 -
800g of pork belly.
13 -
10cl of Madeira wine.
14 -
500g of veal tenderloin.
15 -
2 eggs.
16 -
1kg of pork shoulder.
17 -
20cl of cold water.
18 -
50g of clear jelly.
# Instructions:
01 -
Mix white wine, Madeira wine, Cognac, thyme, bay leaf, a pinch of four-spice, salt, and pepper for the marinade. Chill the meats in it for 24 hours.
02 -
Combine water, egg, butter, and flour into a dough that feels firm. Let it sit.
03 -
Mince the marinated meat and foie gras together, then stir in the eggs for a smooth filling.
04 -
Line a mold with dough, add layers of the filling, ham, semi-cooked foie gras, and truffle. Top it with dough and brush with egg wash.
05 -
Bake in the oven at 170°C for roughly one hour.
06 -
Blend water, clear jelly, and Madeira wine for the jelly. After cooling the dish, pour it over and chill overnight.
# Notes:
01 -
Make this 2-3 days ahead.
02 -
Good for 5 days in the fridge.