Instructions

1. 1
   Combine the meat, Riesling, salt, pepper, 4-spice powder, shallots, garlic, onion, parsley, bay leaves, thyme, and cloves.
2. 2
   Marinate for 48 hours.
3. 3
   Preheat the oven to 400°F.
4. 4
   Press the pie dough into a buttered and floured pie dish or cake pan lined with parchment paper.
5. 5
   Place the meat on the pie dough leaving a narrow border all around the edge. Cover the meat with the puff pastry, taking care to moisten with a little water to glue the edges together.
6. 6
   Brush the surface with egg yolk and make a small chimney in the middle (you may use a tube of cardboard covered with foil). Make a pleasing design on the surface of the pastry with a tip of a small knife.
7. 7
   Bake in a hot oven for 45 minutes.
8. 8
   During this time, beat the egg and yolk with the cream. Season with grated nutmeg, salt and pepper.
9. 9
   Remove the pie from the oven and, with the help of a funnel, pour the cream mixture through the chimney. This operation is a bit delicate. One needs to add a little at a time and then tilt the pan to disperse the liquid throughout the pie.
10. 10
    Return to the oven for 10 minutes.