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Ingredient: for 6 gourmands
250 g of veal nuts
250 g pork loin
250g puff pastry
2 shallots
2 tbsp finely chopped parsley
1 dl of dry white wine
salt pepper
1 egg yolk for gilding
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Preparation
The day before: cut the meat into 1/2 cm cubes. Place it in a salad bowl, add the 2 peeled and chopped shallots, then the parsley, mix everything.
Add the wine, salt and pepper and mix again.
Cover the stuffing with cling film, leave to marinate for 12 hours in the refrigerator. (stir the stuffing from time to time)
Place the pie crust on a (floured) baking tray, place the marinated stuffing in the center, take care to leave 4 to 5 cm all around.
bring each side down toward the center.
Press gently with your fingertips to make the 2 layers of dough adhere together.
Brush this topped pastry with egg yolk using a brush, draw small lines on the pastry using a knife or fork.
With the tip of a knife, make 2 small chimneys to facilitate the escape of steam from cooking.
Store this pâté for 30 minutes in the refrigerator before baking it.
Preheat the oven to 200°C, preferably in a fan-assisted position.
Slide the pâté halfway up and cook for 45 minutes at 200°C then 15 minutes at 175°C.