Lozère Pie with herbed sausage

Ingredients

 - 100 g chard
- 1 finely chopped shallot
- 100 g spinach
- 100 g fatty pork
- 1 egg yolk (for gilding)
- 1 tablespoon Noilly Prat:
- 1 egg
- 50 g dough
- 300 g puff pastry
- 1 pinch pepper
- 300 g lean pork
- 10 g salt

Preparing the stuffing:

Blanch the herbs in salted boiling water and drain them (squeezing them well).
 Chop the lean and fatty pork with the herbs.
 Mix the stuffing in a salad bowl, adding the whole egg, Noilly Prat, salt, pepper and shallot. Cover with cling film.

Cut two circles in the puff pastry: one 22cm and the other 25 cm in diameter.
 Prick the smaller circle with a fork, and place it in a pastry dish, pricked side down.

Spread stuffing evenly on the pastry base.
 Place the second circle of pastry on top and seal the pie, pressing the edges well. Make a chimney in the centre and gild it with the egg yolk.

Bake in an oven preheated to 180°C for 45 mins.

Bon appétit...