Defrost dough, place dough slices on top of each other and roll out on a floured surface to a 32 cm  plate.
Cut meat into cubes. Heat butter, brown meat in it and remove. Form vegetables into the fat and steam for 5 min until soft. Add meat to vegetables form, add wine and crème fraîche and season strongly with salt and freshly ground pepper. Cut eggs into slices and stir in.
Fill meat-vegetable mixture into a gratin dish with high rim (28cm Â). Brush edge of mold with egg yolk. Cut a hole of 2 cm  in the center of the pastry sheet. give cover with puff pastry and press edge smooth. Cut out garnishes from the leftover dough and cover the pastry plate with them. Mix the egg yolk with a little water and brush the pastry sheet with the egg yolk.
E: middle. T: 225 degrees Celsius 35 to 40 min.
Our tip: Use high-quality red wine for a particularly fine taste!
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