For the dough, knead flour, butter, salt and the egg.
If the dough is too dry, add a little water. Place in the refrigerator for one hour. Then roll out and place in a springform pan, making a two cm high edge, prick dough with a fork. Place baking paper on the dough, put the dried peas on top and bake at 210° for about 20 minutes. Remove peas and baking paper. Let cool. For the filling, clean the kale and rinse it properly with water.
Blanch in boiling water, rinse and cut into strips. Melt butter, sauté shallots and garlic until translucent, add kale and sauté for 5 minutes. Season with salt, pepper and nutmeg.
Allow to cool. Sauté lamb, herbs, garlic bulb and shallot briefly in melted clarified butter.
Season with salt and pepper. Mix with the kale and place on top of the dough. For the glaze, mix all the ingredients together and spread over the kale and meat mixture. Bake at 180° for 30-35 min. Sprinkle with parsley and serve.