Ingredients

Pastry

3 ½ cups flour

1 teaspoon salt

1 ¼ cups cold butter, grated

2 eggs, lightly beaten

1 tablespoon ice-cold water, more as needed

Filling

1 pound ground pork

½ pound ground veal, hare, or beef

1 large onion, minced

2 cloves garlic chopped

Salt and pepper

1 teaspoon summery savoury, more to taste

Pinch ground cloves (optional)

4 to 6 tablespoons breadcrumbs

Directions

Pastry

1. Put the flour and salt in a large bowl. Add the grated butter. Pinch quickly with the fingers to create a coarse, crumbly mixture. Make a well in the centre. Put in the eggs and the water. Quickly mix into the flour, just until the mixture holds together. Do not over-mix. Divide into 4 balls and flatten into disks. Wrap in plastic and let rest in the refrigerator half an hour before using.

Filling

1. Put 1/2 cup/125 ml water in a sauté pan and quickly bring to a boil. Combine all the remaining ingredients, apart from the breadcrumbs, and stir into the water. Cover, and cook until the meat is done, about 20 minutes. Remove the lid, stir in the breadcrumbs, and continue cooking uncovered until the liquid has evaporated. Check the seasonings, and cool.

2. Heat the oven to 450°F/230°C. Roll a disk of pastry into a rectangle. Spoon a generous stripe of meat mixture down the middle of it. Fold the short ends, up in over the meat making sure to trim any excess pastry, otherwise it will be too thick.Then fold over the long ends so that they overlap to seal, again, trim any excess pastry so it will bake evenly. Turn the log onto a baking sheet, seam-side down. Make a few slits in the top to let steam escape. Brush the top with milk for a golden crust. Bake until the pastry is crisp and nicely coloured, about 25 minutes. Serve warm or at room temperature.

See more: Bake, French, Main, Pork

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