| Combine the flour, salt, sugar, and butter in
the bowl of a food processor until the mixture resembles bread crumbs.
Add the ice water 1 tablespoon at a time until the mixture clumps.
Form the dough into a ball, wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 425F. To make the filling, in a bowl mix together
the veal, pork, chicken livers, onions, parsley, thyme, nutmeg, salt and
pepper. Beat one egg and mix it into the meat mixture. If necessary
add a second beaten egg. Roll out two thirds of the dough to a thickness
of 1/4 inch . Line a 9-inch pie pan with the crust. Spoon the
pie crust into the filling. Brush the edges of the dough with beaten
egg. Roll out the remaining dough and place it over the filling,
pressing the dough down around the edges. Cut away the excess dough.
Make a hole in the middle of the pie and place a piece of rolled up aluminium
foil to allow the steam to escape. Cut away the excess dough and
cut it into decorative shapes with a sharp knife. Brush the top of
the pie with beaten egg and attach the dough pieces. Brush the decorative
pieces of dough with the egg wash. Bake for 45 minutes, until golden
brown. If the dough colours too quickly, cover it with aluminium
foil and continue baking. Serve warm.
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Ingredients:
For a 9-inch mould: 12 ounces frozen puff pastry or 2 cups flour 3/4 cup unsalted butter 1 tsp sugar pinch salt 1/4 cup ice water For the filling: 1/2 lb ground veal 1/2 lb ground pork neck 1/2 lb chicken liver, finely chopped 3 eggs 2 onions, minced 2 tbsp fresh chopped parsley pinch thyme pinch ground nutmeg salt and pepper Preparation Time 55 mn
Wine: Morgon
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