Instructions:
Prepare the Filling:
In a bowl, combine the minced pork and veal.
Add the chopped shallots, garlic, parsley, tarragon, and thyme.
Incorporate the whisked egg, flour, cognac, nutmeg, salt, and pepper.
Mix thoroughly until all ingredients are well combined.
Assemble the Pie:
Roll out the shortcrust pastry on a floured surface to fit your baking dish.
Place the pastry into the dish, ensuring it covers the base and sides.
Spread the meat mixture evenly over the pastry.
Slice the hard-boiled eggs in half and arrange them on top of the meat mixture.
Cover with another layer of pastry, sealing the edges well.
Make a small slit in the top to allow steam to escape.
Brush the top with the remaining whisked egg for a golden finish.
Bake:
Preheat your oven to 200°C (392°F).
Place the pie in the oven and bake for about 30 minutes, or until the pastry is golden and cooked through.
Serve:
Allow the pie to cool slightly before slicing.
ADVERTISEMENT
