Pie with Ground Meat Filling

Ingredients

• 300 g flour
• 1 tsp salt
• 200 g pork lard
• 1 egg yolk
• 1 tbsp butter
• 1 stale roll
• 0.125 l warm milk
• 1 onion (chopped)
• 1 garlic clove (chopped)
• 2 tomatoes (deveined, diced)
• 600 g poultry liver (chopped)
• 5 tbsp whipping cream
• 3 tbsp parsley (finely chopped)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp Cayenne pepper
• 1 tsp grated lemon zest
• 2 tbsp sherry
• 80 g grated cheese
• 1 egg yolk
• flour (for the work surface)
• fat (for the pie dish)

Instructions

1. 1.

   Knead flour, salt, fat and egg yolk quickly into a smooth dough and chill.

2. 2.

   Sauté onion, tomatoes and garlic in hot butter, remove from pan and crumble the ground meat in it.

3. 3.

   Dice the roll and soak it in milk.

4. 4.

   Combine the ground meat with the sautéed vegetables, the pressed roll, cheese and cream. Season with parsley, spices and sherry. Preheat oven to 200°C (400°F) fan‑forced heat.

5. 5.

   Divide dough and cut two circles to fit the pie dish. Shape one circle slightly larger and line the greased dish with it.

6. 6.

   Add filling, smooth top and place a lid of dough on it. Press the edge lightly against the dish. Poke a small hole in the center and brush the dough lid with egg yolk. Bake in preheated oven for about 45 minutes until golden brown.

7. 7.

   Remove from oven, let stand 5–10 minutes and serve with salad.