Münstertaler puff pastry pie

Ingredients for 1 servings:

• 7 slices of frozen puff pastry, 45 g each
• 11 rolls (milk)
• 7 tbsp milk
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp butter
• 800 g lean pork neck, boned
• 1 egg(s)
• 1 egg yolk
• 2 tbsp breadcrumbs
• salt and pepper
• nutmeg

Instructions

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

tastes good warm and cold, for 14 pieces

Thaw the dough. Dice the bread rolls and drizzle with 5 tablespoons of milk. Peel and finely dice the onion and garlic. Sauté both in the hot butter. Allow to cool. Wash the meat, pat dry, and dice very finely. Knead with the onion, garlic, 1 egg, bread rolls, salt, pepper, and nutmeg. Place 4 dough discs on top of each other and roll out into a rectangle (approx. 20 x 36 cm). Line a cold, rinsed, 26 cm long loaf pan with them. Sprinkle with breadcrumbs. Place the meat mixture on top and press down lightly. Place 2 dough discs on top of each other and roll out into a rectangle (approx. 12 x 26 cm), and place on the meat. Press down the edges. Cut 3 small circles from the lid. Roll out the remaining dough slightly. Cut out moons and 3 rings, circles around the openings, and place the moons on the lid. Whisk the egg yolk and 2 tablespoons of milk. Spread over the dough. Bake the pie in a preheated oven (electric oven: 200°C/fan oven: 175°C/gas mark 3) for about 1 hour until golden brown. Cover after about 30 minutes if necessary. Delicious hot or cold.