Baked pie filled with "AXOA Pork and Sweet Pepper Stew"

- Materials -

Pie dough, coffee liquid, egg yolk [Ashore]
Onion, coarsely ground pork, pig's trotters, white wine,
Sweet pepper (Manganji pepper), Fond de veau [sauce]
Jus de poulet, olive oil [garnish]
Salad vegetables, vinaigrette, piment d'espelette

- How to make -

1. Make the ashore. Simmer 300g of diced onion (8mm), 2kg of coarsely ground pork (14-16mm), and 100g of pre-boiled, chopped pig's trotters (2mm) in white wine. Simmer for about 1.5 hours, stirring occasionally. Add sweet peppers with the stems removed, and season with veal stock and salt. Let cool slightly, then roll into 80g balls and wrap in plastic wrap.



2. Place 1 on the pie crust and cover with another pie crust to seal. Combine the reduced coffee mixture with the egg yolk, brush it onto the pie crust, and create a pattern with a knife. Bake in a 220°C oven for 13 minutes.

3. Make the sauce. *Simmer the jus de poulet and add a drizzle of olive oil.
✳︎Chicken stock. Boil gamecock bones, chicken bones, and hanging parts in veal stock, blanc de volailles, and water for 4 hours, then strain.



4. Toss the salad vegetables with the vinaigrette and arrange them on a plate, sprinkle with piment d'espelettes on the side. Place the puff pastry on top and pour the sauce over it.