method
1. Combine 600 g minced beef, 600 g minced veal, 300 g pork sausage meat, 100 g chopped shallots, 10 g Dijon mustard, 2 tsp each of rubbed thyme and sage, 4 beaten eggs and a little water.
2. Form into 10 round dome shapes, making 2.5 cm holes in the centre.
3. Sprinkle with flour and butter and bake at 180°C for 30 minutes.
