Festive meat pie in a crust

For 6 people

Difficulty : medium

Price : medium

Preparation time: 1h15

Cooking time : 1h10

Resting time : 12h

Ingredients

Finishing

Meat pie crust dough

Stuffing

To be prepared 2 days in advance

In a mixing bowl, combine the flour and salt. Add the butter in pieces and rub in with your fingertips until crumbly.

Incorporate the eggs, cold water, and vinegar until a smooth dough forms.

Shape into a ball, wrap in plastic, and chill for 1 hour.

To be prepared 2 days in advance

Soak the morels in warm water for 30 minutes, then drain.

Sauté the chopped shallot and garlic in a little butter, add the morels, and lightly brown. Set aside.

Chop the meats.

In a large mixing bowl, combine the chopped meats, sautéed morels, cream, cognac, eggs, salt, and pepper.

Fold in the drained griottines and foie gras cut into cubes. Mix gently and chill.

To be prepared the day before.

Preheat your oven to 180°C (356°F).

Roll out two-thirds of the dough with a pasta machine to a thickness of 3 to 4 mm.

Butter and flour a pâté mold, then line it with the dough.

Generously fill with the stuffing, pressing down firmly, leaving some space for the jelly.

Cover with the remaining dough and seal the edges with a little water.

Create 3 evenly spaced vents on top and stiffen them with aluminum foil.

Decorate with dough scraps (leaves, flowers…) and brush with the egg yolk and milk mixture.

To be prepared the day before.

Bake according to the following schedule:

• 20 minutes at 210°C (410°F)
• 20 minutes at 150°C (302°F)
• 40 minutes at 90°C (194°F)

Let cool for 40 minutes.

Gradually pour the hot jelly into the vents until fully absorbed.

Use the vents to pour the jelly with a funnel, in stages. Let rest for 30 minutes and repeat 2 to 3 times.

Chill for 12 hours.

For a flavored jelly: use the morel soaking water as an aromatic base.