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1
Mix together veal, pork, onion, carrot, celery, salt and pepper in a bowl.
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2
Pour red wine over this, cover with plastic wrap and marinade in cool spot on countertop overnight, or refrigerate.
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3
For pastry: In medium bowl, cut butter into flour, then add 1 egg and mix thoroughly.
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4
Add cold water and combine well.
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5
Set aside until needed.
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6
Beat second egg with a pinch of salt.
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7
Strain marinade from meat and reserve.
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8
Set aside vegetables and dry meat thoroughly with towel.
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9
Heat large pan with clarified butter on high heat and brown meat pieces.
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10
Cover meat with vegetables and simmer over low heat, stirring constantly for a few minutes.
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11
Heat clarified butter in another pan and add garlic, mushrooms, orange peel, and lemon juice.
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12
Add bouquet garni and simmer.
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13
Then add wine marinade.
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14
Roll pastry to fit across top of casserole dish.
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15
Preheat oven to 375 degrees F. Pour meat mixture into casserole and add mushrooms and wine, discarding peel, bouquet garni, and garlic clove.
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16
Cover with pastry and crimp edges to seal.
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17
Decorate with pastry leaves and poke a steam vent in center of crust.
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18
Brush pastry with beaten egg and bake for 90 minutes.
