Ingredients :

• Ground veal — This is the base, and it deserves some thought. Veal is finer than beef, less fatty, and stays moist even when well-cooked. If you can, ask the butcher for stewing cuts (like for blanquette) and have them ground on the spot. Incomparably better than vacuum-packed ground veal.
• Smoked turkey bacon — It replaces traditional lard and does exactly the same job: a smoky note and a bit of fat so the filling isn’t dry. Get thick slices and chop them in a food processor yourself—pre-cut store-bought matchsticks are too thin and disappear during cooking.
• Soaked breadcrumbs — This isn’t a cheap trick. Breadcrumbs soaked in milk then squeezed dry give the filling that moist texture that melts slightly in the mouth. Without them, you get a compact ball that sticks to the palate.
• All-butter puff pastry — No need to make it from scratch, seriously. A good store-bought all-butter puff pastry gives a crust that cracks under the teeth just right. If you prefer something more rustic and dense, shortcrust pastry also works.