Ingredients

Method

Sift flour and salt into a bowl. Make a well in the centre and into this put the butter and water. Mix with fingertips, gradually blending the flour with butter and water. Knead for 4-5 minutes. Roll into a ball, cover with a damp cloth and leave in the refrigerator or very cool place for 2 hours before using.

Line a 7 inch (18cm) pie tin with just over half the pastry. Seal the pastry with egg white to prevent the filling making it soggy. Mince the meats and add the onion, parsley, garlic, Pernod and seasoning.

Knead together for a few minutes, mixing well.

Shape mixture into balls about the size of golf balls, and arrange in the pastry case, leaving a little space between them. Roll out the remaining pastry for the top. Dampen the edges of the lining with cold water. Pinch edges together and seal well. Make two or three cuts in the top to allow the steam to escape. Brush the top with egg white.
Bake for 45 minutes at 180°C (350°F/Gas Mark 4) until deep golden brown. Serve warm or cold.