Soak the rolls in milk, ideally ½ hour in advance, to soften them. This is an opportunity to use a day-old roll, which might be a little dry.

Slice the onion and garlic and sauté in a little butter. Lightly fry the onions until they lose some of their water and take on their flavor. Mix them with the minced meat, 1 whole egg and the bread roll crushed with a fork. Season with salt and pepper, add a little nutmeg and mix well.

Line the bottom of a pie dish (or a springform pan) with a sheet of shortcrust pastry, making sure it rises up (and overflows the dish).

Fill this pastry case with stuffing. Raise the pastry all around, then cover with a second layer, this time of puff pastry, pressing the edges firmly together.

Brush the lid with egg yolk, then make a small evaporation hole in the center.

Bake at 200°C for about 1 hour. The pie should be golden brown. Remove from the oven and leave to rest.