Meat Pie

Ingredients

• 600 g flour
• 1 tsp salt
• 1 egg
• 300 g butter
• 1 stale roll
• 500 g pork (pre-cooked, from the shoulder)
• 250 g veal (pre-cooked, from the shoulder)
• 150 g fatty bacon
• 100 g smoked ham
• 3 shallots
• 2 Garlic cloves
• 1 egg
• pepper (ground)
• pastry seasoning
• butter (for the pan)
• 1 egg yolk (for brushing)

Instructions

1. 1.

   Mix flour with salt, sift into a bowl and make a well in the center. Add the egg with 8-12 tbsp water to the well, distribute butter around it in flakes, knead all ingredients together, form a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Soak the roll in lukewarm water.

3. 3.

   Process pork, veal, fatty bacon and smoked ham through a meat grinder with a coarse disc. Peel and finely chop shallots and garlic cloves. Add the squeezed and torn roll, egg, salt, pepper and pastry seasoning to the meat mixture and knead well.

4. 4.

   Roll out about one third of the dough to 5 mm thickness in the size of the pan. Butter the baking dish and place the dough base inside.

5. 5.

   Preheat oven to 200°C with upper and lower heat.

6. 6.

   From the second third of dough form the pie edge. Roll dough into a log, roll it out to 5 mm thick and cut a 5-6 cm wide strip. Place the strip as an edge in the pan, pressing the seam against the base well.

7. 7.

   Spread the meat filling over the dough base and smooth it.

8. 8.

   Roll out the last third of dough to 5 mm thickness and cut a circle for the pie lid. Place it on top of the filling and press firmly at the seam with the edge.

9. 9.

   Knead all remaining dough briefly, roll again and cut flower petals and two stems from it.

10. 10.

    Brush the pie with egg yolk, place the dough flowers on top and brush them as well.

11. 11.

    Cut a circular hole in the center of each flower with an appropriate cutter to create a chimney for steam during baking. Place the cut circles on a sheet of foil for baking.

12. 12.

    Bake in the preheated oven for 50-60 minutes, remove and let cool slightly. Remove the pan edge and place the dough circles into the chimney holes for serving.

13. 13.

    The pie can be served warm or cold.