Ham and Sausage Pie

Slice the white onion into rings and sauté it together with the finely minced garlic in clarified butter over medium heat until softened. Add the smoked pork neck, cut into small cubes, and cook for 5 minutes. Then add the frozen green peas and finely chopped cilantro. Stir well and remove from the heat.

Roll out the puff pastry and place the cooked filling in the center. Arrange the sliced sausages on top, then cover with another layer of puff pastry. Make sure to leave a small vent in the pastry so that excess steam can escape during baking and prevent the pastry from splitting. Mix the egg with the sour cream and brush the mixture over the top. Bake at 180°C for 25–30 minutes.