Meat Pie with Mushrooms
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 311 kcal | (15 %) | ||
| Protein | 13.1 g | (13 %) | ||
| Fat | 20.2 g | (17 %) | ||
| Carbohydrates | 18 g | (12 %) |
Ingredients
- For the dough
- 450 grams Pastry flour
- 8 Tbsps Iced water
- 2 tsps salt
- 220 grams butter
- 1 egg yolk
- For the filling
- 250 grams Calf's liver
- 3 Tbsps vegetable oil
- 200 grams button Mushroom
- salt
- freshly ground pepper
- 500 grams Pork butt (boneless)
- 150 grams cooked ham
- 250 grams Crème fraiche
- 2 eggs
- salt
- freshly ground pepper
- allspice (ground)
- 1 bunch parsley
- 2 tsps herbes de Provence
- For the topping
- 4 sheets clear gelatin
- 125 milliliters Beef stock (prepared)
- 125 milliliters Marsala wine
- salt
Preparation steps
For the dough: Combine flour, ice water, salt and pieces of butter. Chop with a pastry cutter, then knead by hand to form a smooth dough. Shape into a ball, wrap in plastic and chill for 1 hour.
For the filling: Rinse liver, pat dry and cut in half lengthwise. Heat 1 tablespoon oil in a pan and cook liver. Let cool. Rinse and slice mushrooms. Heat remaining oil and sauté mushrooms. Season with salt and pepper, then place on a plate lined with paper towels.
Process pork and ham in a meat grinder. Stir in crème fraîche and egg. Season mixture with salt, pepper and allspice. Rinse parsley, shake dry and mince. Stir parsley and mushrooms into meat mixture.
Thinly roll out dough on a floured surface. Line a greased loaf pan with dough. trim off excess. Add meat mixture and layer in liver. Roll out remaining dough and use to cover loaf. Prick dough. Whisk egg yolk with milk and brush onto dough. Bake in an oven preheated to 175°C (approximately 350°F) for about 90 minutes. Remove and let cool.
Pour fat from loaf and let cool completely on a wire rack. Remove from pan.
For the topping: Soak gelatin in cold water for 5 minutes. Heat stock, dissolve gelatin in it and add Marsala. Season with salt. Pour over loaf and chill for 1.5 hours. Slice and serve.
