Pâtés salés

For the shortcrust pastry:

1. On your work surface, pour the flour and salt.
2. Add the butter and lard and mix everything together.
3. Stir in water and make a compact dough that collects the little bits of dough left here and there on the work surface.
4. Put your dough in the fridge for half an hour.
    

For the pork stuffing:

1. In a saucepan, put the allspice leaves, water and cook for about 1/4 hour - 20 minutes over low heat.
2. Using a blender, finely chop the onion, garlic, parsley, chive or onion, and chilli. In the same way, chop the pork and the sausage meat.
3. Then mix the minced meat with the previously chopped spice mixture. Add salt, lemon juice after squeezing it, thyme.
4. Brown the mixture in a saucepan with a little oil for about ten minutes.
    

Final step:

1. Take the dough left in the fridge to spread it in small circles with a radius of about 10cm. Do not hesitate to help you with a bottle and cut around using a knife to have the circles.
2. Make as many circles as possible as the dough allows. Of course, the number of circles must be an even number. Take the stuffing from the pan and spread it over half of the circles.
3. Take the other half and cover the circles where you laid the mixture. Break the eggs and keep only the yolk to brown the top of the pâtés.
4. In an oven preheated to 180°C, bake the pâtés for about half an hour. Once cooled, consume and share them with your loved ones. This recipe is one of the flagship savory accompaniments of the Christmas period, a great Christian family celebration.

Merry Christmas to everyone !