Ingredients (for 6 persons)
600-700g lean pork or beef mince
1 small ‘pain au lait’ (lighter than brioche but a similar taste)
2 rolls of flaky pastry (if you can’t find that then use puff pastry)
butter for greasing the baking dish
2 small onions
3 cloves of garlic
2 eggs (one for baking and one for brushing the pastry top)
3 tbsps milk
muscade (nutmeg)
salt
pepper
Preparation
1. Chop onion and garlic. Fry in butter to soften. Add the minced beef or pork. Cook on a medium heat, stirring frequently, until the meat starts to cook (around 10 mins).
2. Break the bread into pieces, add milk, add one egg, salt, pepper and muscade. Mix it all together.
3. Liberally grease an oven-proof dish with butter. Line with 1 roll of pasty. Lightly score the pastry 3 or 4 times. Combine the meat and bread mixtures and add them to the pie. Cover with the addition roll of pastry and turn the edges inwards to seal the pie. Score a design on the top layer of pastry (if you would like) and create a hole in the middle about 1 inch in diameter to allow the steam to escape. Brush the pastry with lightly beaten egg yolk.
4. Put in the oven for max 35 mins on 200 degees C (180 for fan oven).
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