Pate with chard

Ingredients for 1 servings:

• 250 g flour (spelt flour)
• 30 g lard
• 6 eggs
• some salt
• some water if needed
• 750 g chard (alternatively spinach)
• 2 bunches of parsley
• 400 g cheese, grated
• Butter for the mold
• 200 ml milk

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

a Middle High German recipe (Middle Ages)

Knead the flour with the salt, 2 eggs, and the lard into a firm dough. Add a little water if necessary. Chill the dough for 1 hour. Wash and roughly chop the chard and parsley. Then sauté in the melted lard until soft. Let cool, transfer to a sieve, and squeeze out any excess liquid. Add the grated cheese. Stir in 3 eggs and season to taste. Roll out the dough thinly and cut out 24 circles. Grease 12 muffin tins and line with 12 of the circles. Pour the chard filling into the tin and smooth it down. Brush the edges with a little water, cover with a lid, and pinch both layers of dough together at the edges. Cut a small chimney into the top layer of dough to allow steam to escape. Brush the lids with a mixture of the last egg and milk to ensure a nice, shiny brown. Bake in a preheated oven at 200°C for about 15 minutes. Enough for 12 pieces.