Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp (5g) salt
  • 1 cup (227g) unsalted butter, chilled and cubed
  • 1 large (50g) egg, beaten (for egg wash)
  • ¼ cup (60ml) cold water (as needed)
  • 1 lb (450g) ground pork
  • ½ lb (225g) ground beef
  • 2 oz (60g) pâté de foie gras (optional)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15g) fresh thyme, chopped
  • 1 tbsp (15g) fresh parsley, chopped
  • 2 tbsp (30ml) brandy or cognac
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • ½ cup (75g) pistachios or walnuts, roughly chopped (optional)

Instructions:

  1. Combine flour and salt in a bowl, cutting in chilled butter until crumbly. Stir in cold water until the dough comes together; chill for 1 hour.
  2. In a large bowl, combine ground meats, garlic, onion, thyme, parsley, brandy, salt, and pepper. Mix well and fold in optional ingredients like chopped nuts or foie gras.
  3. Preheat oven to 375°F (190°C). Roll out chilled dough to line your pan, reserving some for the top. Fill with meat mixture, cover with dough, sealing the edges.
  4. Apply egg wash on top and make a ventilation slit. Bake until golden brown and internal temperature reaches 160°F (71°C), about 45 minutes.
  5. Let cool completely in the mold for an hour before slicing.