For the pastry house, roll out a third of the dough in a round shape. Using a plate, cut out a roindelle about 22 cm in diameter (for 600 grams of puff pastry) and place it on the baking sheet lined with parchment paper. Place the balls of tissue paper in the center. Brush edge of dough with egg white. Roll out the rest of the dough into a round, approx. 30 cm ø. Cut 1 filling hole of approx. 6 cm ø in the middle and cut out a small air hole. Place the dough rounds over the tissue paper balls, press the edges of the dough well together and cut them straight again. Brush dough with egg yolk. Cut out trimmings from the dough scraps. Garnish the lid and the pie. Brush everything again with egg yolk and leave to cool for 15 minutes.
Bake in the lower half of the oven heated to 180 °C for 30 to 40 min. After baking, carefully remove the lid from the top center and pull out the tissue paper from the inside of the pie.
For the filling, soak raisins in the cognac. Fry the meat briefly in the hot clarified butter, remove, season. Sauté the mushrooms and onions in the butter. Sprinkle with the flour, fry briefly. Add wine and soup. Add spices and bring to a boil while stirring. Form small balls from the sausage meat with wet hands. Steep in the sauce for 5 to 10 minutes, perhaps seasoning. Add browned meat, heat briefly.
Warm up the pâté house in the lower half of the oven heated to 100 °C for 10 to 15 min. Then place in a ti
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