| Prep Time | 60 min |
| Cook Time | 45 min |
| Servings |
pers
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Ingredients
- 1 fond shortcrust pastry
- 1 fond puff pastry
- 1.5 kg large chopped collar
- 1 pod chopped garlic
- 1 glass white wine (Sylvaner or Riesling)
- 18 g salt
- 2 g pepper
- 1 g nutmeg per kg of meat
- 1 An ideal dish to share around a festive table... for gilding
Ingredients
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Instructions
- Mix the stuffing with the shallots, garlic, spices and white wine
- Put the shortcrust pastry in the pie dish then the stuffing
- Cover with the puff pastry, apply the egg with a brush and bake at 180°C for 45 mins
- Food and wine pairing: We suggest our Riesling place called Stierkopf