Cut the butter into cubes and knead it with the flour and a pinch of salt until it forms a cohesive dough. Mettez la poitrine de veau sous vide avec le consommé et le vin blanc puis faites cuire durant 12 heures à 58°C (136°F). Add a few drops of water if the dough is too dry. Peel the onion and chop it finely. Heat the olive oil and sauté the onion. Add the minced veal, the crushed garlic, sage and 2 tbsp. Fry the minced veal, stirring. Cook the mixture until the liquid has evaporated.

Pre-heat the oven to 200°C (392°F). Roll out the pastry until it easily covers the bottom and sides of the greased dish. Make sure you have enough pastry over for the top! Line the dish with pastry, prick a few holes here and there in the bottom, using a fork, and spread the veal mince mixture over the pastry. Arrange the olives and chopped eggs on top. Cover the pasty with the rest of the pastry. Prick a few holes here and there in the top.

Mix 1 egg yolk with ½ tbsp. of olive oil and brush the top of the pasty with this mixture. (Use the egg mixture to stick the top to the sides if necessary). Sprinkle the pasty with the sliced almonds. Bake the pasty in the centre of the oven for about 20 minutes, until the top is golden brown.

Tips:
* Make a pasty without a dish by shaping the mince mixture and sheet of pastry into a roll, with the seam underneath.
* Replace the veal mince with finely diced veal roast and prepare in individual ovenproof dishes.
* Use red port instead of vinho verde.