👨‍🍳 作り方

1. 1

   In a large skillet, melt butter over medium heat. Add chopped onions, carrots, and celery and sauté until softened, about 5-7 minutes.

2. 2

   Add ground pork and veal to the skillet. Cook, breaking up the meat with a spoon, until browned. Drain off any excess fat.

3. 3

   Pour in the Riesling wine and beef broth. Add the bay leaf, salt, and pepper. Bring to a simmer and cook for about 15 minutes, allowing the liquid to reduce and the flavors to meld.

4. 4

   Stir in the chopped hard-boiled eggs and fresh parsley. Remove the bay leaf. Let the filling cool completely.

5. 5

   Preheat oven to 200°C (400°F). Line a rectangular pie dish or loaf pan with one sheet of puff pastry, leaving some overhang.

6. 6

   Spoon the cooled meat filling into the pastry-lined dish. Cover with the second sheet of puff pastry, trimming and crimping the edges to seal.

7. 7

   Brush the top of the pie with egg wash. Bake for 30-35 minutes, or until the pastry is golden brown and puffed.

   💡 プロのコツ: If the pastry starts to brown too quickly, loosely tent it with aluminum foil.
8. 8

   Let the pie cool for at least 15-20 minutes before slicing and serving.