Baked Wild Boar Ragout

DOUGH PROCEDURE

• 1
  Place milk, 300 ml of water, and lard into a saucepan and bring to a boil. Remove from heat.
• 2
  In a food processor, start mixing flour with salt on medium speed. Gradually pour the hot mixture from the saucepan into the food processor with the flour and salt. Work into a smooth dough, turn it out onto a work surface, and knead by hand. Let it rest in the refrigerator for 1 hour.

WILD BOAR PROCEDURE

• 1
  Cut the meat into 2 cm cubes, season with salt and pepper, and mix. Cut the pancetta into 0.5 cm cubes. Halve the shallots. Cut the carrots into 2 cm cubes. Clean the mushrooms and remove their stems. Cut smaller caps into quarters, larger ones into eighths. Strip the thyme leaves from the sprigs.
• 2
  In a pot over high heat, heat half of the oil and brown half of the meat until golden, stirring occasionally. Remove and set aside. Add the remaining oil to the pot and brown the second batch of meat in the same way. Remove and set aside.
• 3
  Reduce the oil by half, add the pancetta and sauté for 2 minutes, stirring frequently. Add the shallots and carrots and sauté for another 2 minutes, stirring frequently. Add the garlic and mushrooms and sauté for 2 minutes. Add the bay leaves, thyme, parsley, black peppercorns, and the browned meat. Mix, add the flour, and stir for 1 minute.
• 4
  Pour in all the wine at once and scrape any browned bits from the bottom of the pot into the dish with a flat wooden spoon. Stirring occasionally, let the wine completely evaporate from the pot. Pour in enough broth to cover the meat.
• 5
  Cut a circle of baking paper the same diameter as the pot. Cut a small 0.5 cm hole in the center of the circle. Place the cut baking paper over the meat in the pot and cover the pot with a lid. Reduce the heat to minimum and let simmer gently for 2 hours or until the meat is completely tender. Stir occasionally. If needed, add more broth so that the meat is ¾ submerged. If the mixture is too thin at the end of simmering, let the liquid reduce for 5 minutes.
• 6
  Let the finished mixture cool and divide it into 4 portions.

FINISHING PROCEDURE

• 1
  Preheat the oven to 190 ºC. Place the molds on a baking sheet lined with baking paper.
• 2
  Divide the dough into 4 equal parts, and then divide each of these into 2 parts in a 2:1 ratio (inner part and lid). Shape each dough part into a flat disc by hand. Line the molds with the larger parts so that the dough overhangs the edge.
• 3
  Fill the prepared molds with the meat mixture and seal the molds with the smaller dough parts. Press the dough so that the meat mixture is enclosed in the mold. Cut a small opening in the center of the dough lid to allow steam to escape.
• 4
  Place the baking sheet with the filled molds into the preheated oven for 22 minutes. Then remove the molds from the oven and let them cool slightly so that you can remove the pies from the molds. Place the pies on a baking sheet, brush the sides and top with beaten egg yolks, and return to the oven for 12 minutes to brown.