Overnight marinating then,
1 hour 10 minutes
450 g / 1 lb boneless veal
450 g / 1 lb pork fillet
30 ml / 2 tbs olive oil
25 g / 1 oz butter
225 g / 8 oz frozen puff pastry, defrosted
1 medium-size egg yolk,beaten
125 ml / 4 fl oz thick cream
1 large egg yolk
For the marinade
6 shallots, finely chopped
salt and freshly ground black pepper
1.5 ml / 1/4 tsp dried thyme
1.5 ml / 1/4 tsp allspice
125ml / 4 fl oz dry white wine
60 ml / 4 tbs cognac
1- In a large bowl combine the marinade ingredients and whisk with a fork until the mixture emulsifies.
2- Remove any fat from the veal and pork fillet and cut the meats into matchstick lengths. Add these to the marinade, stir until well mixed and refrigerate. Leave to marinate for 24 hours, turning occasionally.
3- Heat the oven to 220 C / 425 F / gas 7. Remove the meat from the marinade with a slotted spoon, reserve the marinade.
4- Heat the olive oil and butter in a large frying-pan and saute the meat in 2 batches, turning frequently with a fish slice. Remove with a slotted spoon and allow to cool. Repeat with the second batch.
5- Roll out the pastry to a thin sheet and cut out a 23 cm / 9 in diameter circle and a 28 cm / 11 in diameter circle, saving any excess pastry for decoration. Place the smaller of the 2 circles on a large baking sheet and pile the marinated meats on the centre, leaving a 10 mm / 1/2 border. Brush the border with the beaten egg yolk. Place the larger pastry circle gently over the meats. Seal, knock up the edges and flute. Decorate with pastry scraps. Make a hole in the centre of the pie to allow the steam to escape. Brush the top with beaten egg yolk and bake in the oven for 10 minutes.
6- In a small bowl blend the thick cream with the egg yolk and stir into the pie through the hole, Bake for a further 10 minutes, or until the pastry is well risen and golden.
photo credit goes to = www.cscbarbezieux.org