Meat Loaf Pie (Print Version)
# Ingredients:
01 -
1kg pork shoulder.
02 -
800g pork belly.
03 -
250g fatback.
04 -
4 shallots.
05 -
4 cloves garlic.
06 -
200g raw foie gras.
07 -
2 eggs.
08 -
500g veal shoulder.
09 -
2 slices of cooked ham.
10 -
300-400g semi-cooked foie gras.
11 -
1 truffle (optional).
12 -
1kg flour.
13 -
500g butter.
14 -
20g salt.
15 -
200ml cold water.
16 -
900ml water for the jelly.
17 -
100ml Madeira wine.
18 -
50g clear jelly.
# Instructions:
01 -
Mix salt, pepper, allspice, thyme, bay leaves, white wine, Madeira wine, and Cognac. Let the meat sit in this marinade for 24 hours in the fridge.
02 -
Combine flour, butter, egg, and water into a firm dough. Let it rest for a while.
03 -
Grind the marinated meat along with the raw foie gras. Stir in the eggs and mix thoroughly.
04 -
Line a mold with the dough. Fill it with the meat mixture, layer the ham, the semi-cooked foie gras, and truffle (if using). Cover with more dough and brush the surface with an egg wash.
05 -
Bake at 170°C for around one hour.
06 -
Heat water, Madeira wine, and clear jelly together. Pour this mixture into the cooled dish and chill in the refrigerator overnight.
# Notes:
01 -
Plan to make this 2-3 days in advance.
02 -
Stores well in the fridge for up to 5 days.