Meat pie

Ingredients for 10 servings:

• 350 g pork (salted pork belly)
• 200 g bacon, fresh
• 500 g pork goulash
• 240 g chicken schnitzel or turkey schnitzel
• 1 onion(s)
• 1 clove(s) garlic
• Herbs (herb garlic parsley)
• Pepper, nutmeg, thyme, allspice
• ½ liter of wine (Gewürztraminer)
• 60 ml cognac
• 250 ml cream
• 1 small can of mushrooms
• 200 g ham, cooked, diced
• Pistachios
• 750 g flour
• 300 g lard
• 2 eggs
• 3 tbsp water, cold
• Madère jelly (aspic)

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 12 hours; Total time approx. 1 day 13 hours

Crust pâté

Finely dice the meat, onion, and garlic clove. Marinate in wine and cognac for 8 hours (preferably overnight). Dough: Quickly knead the flour, softened lard, eggs, and cold water. Wrap in foil. Chill for 8 hours (overnight). Grease the dish. (For 2 1.5 l aluminum trays) Roll out the pie crust, cut out a lid for the surface, line the dish, overlapping the edges. Cut out garnishes from the leftover dough. Remove the meat, onions, and garlic clove from the marinade to drain. Mince the meat, bacon, onions, and garlic clove, mix with a little marinade and cream. The mixture should not be runny, but spreadable. Season. Add some of the filling, then diced ham, mushrooms, and pistachios, alternating layers into the dish. Fold the overhanging edges over the filling, place the dough lid on top. Cut out two or three holes for steam vents. Brush the surface and edges with water or beaten egg yolk. Place the garnish on the pie. Bake in a preheated oven at 200°C for approx. 60 minutes, until the juices run clear (visible through the vent). Allow to cool. It’s best to leave it overnight. Heat the Madeira jelly (jelly for aspic) according to the instructions, then fill the pie through the holes. Chill again. Tips & info: You can make the pie with any kind of meat. Line loaf pans with baking paper, leaving an overhang at the edges so the pie can be lifted out.