Pate Chaud with Minced Pork Filling

Method

1. Put the all purpose flour, 50g unsalted butter and the lime juice in a large bowl and mix, then pour in the water slowly and knead until the dough is completely smooth and no longer sticks to the hands.
2. Wrap the dough in cling film and rest it for 20 minutes.
3. Dust the work surface with dry flour, roll the dough into a flat sheet, set the remaining butter in the middle and fold all 4 edges over to enclose it.
4. Roll the dough into a rectangle, fold the two ends in to meet, roll it thin and fold it in half again, then wrap it and rest it in the fridge for 20 minutes.
5. Take the dough out and repeat the rolling and folding 4 to 5 times so the pastry builds its layers.
6. Roll the dough out to a moderate thickness and cut it into whatever shape you like, allowing 2 sheets for each pastry.
7. Put all the filling ingredients in a large bowl, mix well, taste for seasoning and leave the filling for 20 to 30 minutes.
8. Lay down one sheet of pastry, spoon the filling into the middle, cover with a second sheet and press the edges together with the fingers, working through the rest of the dough and filling.
9. Heat the oven to 180 degrees C for 10 minutes, arrange the pastries on a tray and brush a thin layer of egg yolk over the tops.
10. Bake for 25 to 30 minutes until the pastry is golden and flaky and the filling is cooked through.

Tips

• Butter kept properly cold through the rolling and folding is what separates the layers.
• Soak the dried shiitake mushrooms until soft before chopping them.
• Leave the filling to sit for 20 to 30 minutes so the seasoning carries through before shaping.
• Brush the egg yolk on thinly, as a thick layer scorches in the oven.
• Press the two edges together firmly, since any gap lets the filling run out during baking.