Cut the offal into small cubes. Finely slice the shallots. Chop the parsley.

In a large bowl, carefully mix all the ingredients.

Place the first pastry sheet in the bottom of a pie dish, allowing the edges to hang over. Then spread the offal mixture and place the second pastry sheet on top. Fold the edges of the first pastry over the second.

Beat one egg yolk with 1 tablespoon of water. Brush the pie with this mixture using a pastry brush.

Bake for 40-50 minutes at 400°F.

Serve with an endive and blue cheese salad, for example.