Mixed-meat Christmas Pie
Ingredients
- For the filling
- 350 grams Veal shank
- 350 grams Pork tenderloin
- 350 grams Chicken breasts
- 150 grams fresh Bacon
- 2 tsps salt
- ½ tsp dried green peppers
- 1 tsp thyme
- 1 tsp oregano
- 2 garlic cloves
- lemons (zested)
- salt
- freshly ground peppers
- 2 centiliters Armagnac
- For the crust
- 2 packets frozen Puff pastry dough (each about 450 grams)
- 1 egg yolk
- 1 Tbsp Whipped cream
Preparation steps
Thaw puff pastry.
For the filling, cut veal, pork and chicken into small cubes. Finely process bacon and half of the meat cubes through a meat grinder. Peel and crush garlic. Crush thyme and oregano and mix with salt and garlic. Sprinkle meat cubes with Armagnac, garlic mixture and lemon zest and mix well. Mix ground meat into meat cube mixture.
For the crust, spread and layer puff pastry sheets into a rectangle about 80 x 25 cm (approximately 30 x 10 inches). Spread filling on lower third of long side rectangle. Roll up puff pastry to cover filling. Mix egg yolk with whipping cream, brush on edge of pastry sheet rectangle and press firmly to seal. Gently place rolled pastry on a greased baking sheet and form into a wreath. Cut decorative shapes from remaining puff pastry sheets and place on wreath pie. Brush pie and decorations with egg yolk mixture.
Bake meat pie in oven preheated to 230°C (approximately 450°F) for about 10 minutes. Reduce oven temperature to 200°C (approximately 400°F) and bake meat pie about 35 more minutes. Garnish meat pie as desired to serve.
