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Meat pie Alsatian

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	3 finely chopped onions 450g pork shoulder 450 g pork belly 3 / l lactic 750g puff pastry 3 tablespoons cream 3 tablespoons vegetable stock 3 teaspoons paprika noble sweet 3 El hot mustard 3 bunch parsley 3 eggs 3 egg yolks butter Nutmeg, salt, black pepper

Preparation:

Do not remove the stems of parsley, chop it very finely with the leaves. Then heat up some butter and sauté the onions in it.

Put all of the pork into the mincer and mince finely. The mix with the parsley and cooled down onions. Add paprika, eggs, milk, pepper, mustard, vegetable broth, nutmeg and salt, then mix vigorously for 10 minutes.

Now take a greased cake tin, around 26m in diameter and line it with 2/3 of the puff pastry. Put the mince mixture evenly on top.

In the remaining pastry cut a hole in the middle so that the interior of the cake mould is looking out. Then cover the meat mixture this way.

Whisk the yolks with the cream and pour over the pastry. The and whisk pass over the pastry.

Now put it in the oven at 180 ° C for 35 minutes.