Pork Pie

Thaw the puff pastry.

Cut the pork into small cubes. Peel and finely chop the onions. In a bowl, combine the pork with the onion and wine. Season with salt and pepper to taste.

Lay 5 puff pastry sheets on top of each other. On a lightly floured surface, roll the puff pastry out. Rinse the bottom of 26 cm (approximately 10 inch) pie plate with cold water. Don't dry. Cut a 26 cm (approximately 10 inch) diameter circle from the puff pastry and place in the pie plate. Trim the edges and reserve for later use. Gently press the pastry into the bottom and up the sides of the pie plate.

Pour the meat mixture into the pastry shell and press into an even layer. Roll the remaining pastry sheets and cut to 26 cm diameter circle. Place on top of the pie. Cut a hole in the center of the top. In a bowl, whisk the yolk with 1 tablespoon water. Brush over the top of the pie. Fold the edges of the dough inward and press gently. Decorate the top of the pie with the reserved dough.

Bake the pie in a 220°C (approximately 430°F) oven until light golden, about 25 minutes.

Remove the pie from the oven and reduce the temperature to 200°C (approximately 390°F). 

In a bowl, whisk the egg yolks with the creme fraiche. Slowing pour the mixture into the hole on top of the pie. Bake for another 20 minutes.