Pâté gaumais

Instructions

1. Make the shortcrust by rubbing the flour, cold butter and salt together, then add the egg and cold water until you have a smooth ball.
2. Let the dough rest in the fridge for 30 minutes, wrapped in cling film.
3. In a bowl, mix the minced pork and veal with the chopped onions, crushed garlic, parsley, mustard and spices.
4. Preheat the oven to 180 °C and divide the dough in two, with a larger portion for the base.
5. Roll out the larger portion, line a buttered pie dish, then fill with the tightly packed meat mixture.
6. Cover with the second layer, seal the edges, make a steam hole in the centre and brush with egg yolk.
7. Bake for 60 minutes until the pâté is well browned.
8. Let it cool slightly before slicing, or let it cool completely for a cold serving.