Preparation

Preparation of the filling:


Cut the meat into small pieces and season with salt and pepper. Reserve.

Grind the onions, the garlics, the oil, the coriander and, in a saucepan, sauté them.

Add the meat, wine, bay leaf, bacon, mushrooms, leek slices and cook until the meat is tender. Reserve the vegetables.

Remove the meat and add the cream to the broth, rectify the seasonings and add the reserved vegetables. Let the broth refine and add the meat.

Wait to cool down.


Dough preparation:

To prepare the dough, you must add the ingredients and wrap well. Let stand for 15 min.

Roll 2/3 of the dough very thin and line a round shape. Place the filling and cover with the remaining dough.

Brush with the egg yolk and place in the oven previously heated to 200ºC for about 30 minutes.

Ingredients

  • 1 kg of game meat
  • Salt and pepper q.s.
  • 2 onions
  • 4 cloves of garlic
  • Olive oil
  • Coriander
  • 1 bay leaf
  • 100gr Bacon in pieces
  • 300gr Rolled mushrooms
  • 1 thinly sliced ​​leek
  • 1 packet of cream
  • 1 Egg yolk for brushing
  • Ingredients for the dough
  • 300gr Cream
  • 1 teaspoon salt
  • 400gr Type 65 Flour