Alsatian meat pie

Ingredients for 4 servings:

• 300 g pork (leg)
• 200 g veal (leg)
• 1 onion(s)
• 1 bunch chervil or parsley
• 1 tsp spice mix, slightly heaped (pie spice)
• some nutmeg
• some pepper
• 5 tbsp brandy
• some salt
• 1 pack of puff pastry, frozen
• 3 eggs
• ⅛ liter sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Trim the meat and cut into 1 cm cubes. Peel the onion, wash the herbs, and finely chop both. Mix with the spices and brandy, without salt, into the meat and marinate overnight. Roll out the dough into two round discs, place one disc on a baking sheet moistened with water, and place the salted meat mixture in the center. Brush the edge of the dough with water, place the lid on top, and press firmly all around. Whisk 1 egg yolk and brush the pie twice. Cut a thimble-sized hole in the center. Bake at 220°C for 25 minutes. Whisk 2 eggs with cream and pepper. After baking, pour into the pie. Bake for another 25 minutes at 180°C. Serve with a raw vegetable platter.