For the pie dough, sift the flour onto a work surface, divide the butter into small pieces, crumble with the flour. Add egg, egg yolk, water or milk and salt and quickly knead into a smooth dough. Wrap in plastic wrap and let rest in a cool place for at least 1 hour or better overnight.
Butter the pie dish, roll out the dough to about 2 mm thick and line the dish with it so that enough dough hangs over the edge in each case to overlap the pie.
Pour in filling mixture and insert as desired. Here you will find suggestions – pâté recipes
Cover well with pastry and decorate artfully according to taste. Form 2 small chimneys (approx. 1.5 cm Ø) from kitchen paper or aluminum foil, cut holes of the same size in the pie and insert the chimneys so that steam can escape.
Brush with yolk and bake in preheated oven at 180 °C for about 1 hour. Take out and let cool.
Pour strongly flavored jelly through the chimneys (recipes for jellies can be found here: Pâté Recipes) so that all cavities are filled, remove chimneys and let pâté cool.
Slice the pâté with a sharp serrated or electric knife.