Kale and smoked pork pie

Ingredients for 4 servings:

• 500 g potatoes, mainly waxy or waxy
• 1 onion(s)
• oil
• 500 g kale, frozen, thawed
• 2 tbsp oat flakes, wholegrain
• 250 g smoked pork, cold cuts
• Salt and pepper, mustard, nutmeg
• 125 g flour
• 2 tsp baking powder
• 65 g quark (low-fat quark)
• 2 tbsp milk
• 2 tbsp oil
• 1 egg yolk
• ¼ tsp salt
• 2 eggs
• 100 ml milk
• 100 g sour cream
• 1 tsp cornstarch
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Boil the potatoes, still with their skins, in boiling water until al dente. Then rinse with cold water, peel, and slice. Finely dice the onion and sauté in hot oil. Add the thawed kale and oats and continue sautéing. Dice the smoked pork, add to the kale, and season with salt, pepper, and mustard. Grease a baking dish. First, line the bottom with potato slices. Then spread the kale mixture on top. Whisk the eggs with milk and sour cream, stir in the cornstarch, and season with salt, pepper, and nutmeg. Pour the egg wash over the casserole. Mix the flour with the baking powder and knead with the quark, milk, oil, egg yolk, and salt until a smooth dough forms. Roll out the dough on a floured surface the size of the baking dish and place it on top of the kale. Brush with a little milk and bake in a preheated oven at 200°C for about 30-40 minutes.