R: Winemaker’s Pie / Tourte Vigneronne

Place the puff pastry sheets on the surface and defrost at room temperature for about 10 minutes.

Cut the meat into small cubes. Finely chop the shallots and add to the meat with the wine and parsley. Season all heartily with salt and season with pepper, mix well.

Mix yolks with double cream, season with salt and pepper and refrigerate.

Roll out two thirds of the dough on the floured surface to the size of the mold. give cooled, do not dab and line with the dough, raising a rim of about 3 cm.

Pour the filling into the mold.

Roll out remaining dough to form a lid and place on top of filling mold.

Mix egg, brush edges of dough with egg and press side by side.

Cut a small opening in the center of the lid, put pie to cool for 20 min.

Preheat the oven to 220 °C (fan oven: 200 °C).

Brush the pastry lid with the remaining egg.

Bake the pie in the oven at 220 °C (bottom) for about half an hour.

Reduce temperature to 180 °C (convection oven: 160 °C ).

Pour the egg yolk through a funnel into the opening of the lid.

Bake the pâté for about 20 minutes.

For 6 people

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