Meat pie

Making the pastry

Slowly mix the flour with the butter using a whisk. Add the salt and sugar to the milk, leave to dissolve, then add the milk to the flour mix. Finish by adding the egg and egg yolk and whisk until the pastry is consistent.

Take 1/3 of the pastry, roll it out between two pieces of greaseproof paper to a thickness of around 3mm. Using the baking tin, cut out your pie crust. Keep in a cool place.

Roll out the rest of the pastry between two pieces of greaseproof paper to a thickness of around 3mm. Leave to chill in the fridge for 30 minutes.   

For the stuffing

Put the chicken liver in a blender and mix. Add the eggs, port, cognac, salt and pepper – blend and place to the side.
Remove the fat from the duck breast fillets and cut into large cubes.
Cut the chicken breasts into large cubes.
Mix the veal and pork stuffing. Add the mixed chicken liver. Mix together well. Finish off by adding the chicken cubes, the duck breast cubes, pistachios and crème fraîche.

Putting the pie together

Line your baking tin with the pastry, leaving 3cm surplus all around the tin. Fill with stuffing but try to avoid air bubbles as much as possible. Fold the surplus pastry again and use the egg mix (with a brush) to attach it to the pie crust. Place a pie funnel in the centre of the crust. Decorate the pie with the rest of the pastry at your convenience. Use the eggs to ensure everything holds together well.

Baking the pastry

Place your pastry in a pre-heated oven at 200°C (400°F) and bake for 15 minutes. Turn the oven down to 170°C (340°F) and bake for 50 minutes. The temperature in the centre of the pie should reach 65°C (150°F).

Serve with salad and a red port sauce.