Small Frankfurt pastries

Ingredients for 6 servings:

• 250 g flour
• 100 g butter, melted
• 125 g water, cold
• ½ tbsp salt
• 100 g white bread, diced
• 125 ml meat broth
• 300 g minced beef
• 100 g beef marrow, chopped
• ½ lemon(s), juice and grated zest
• 2 tbsp vinegar
• nutmeg
• salt and pepper
• 1 egg(s), separated for brushing
• 1 tbsp cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Frankfurter Pattchen, recipe from Goethe’s grandmother

Knead the dough ingredients into a smooth shortcrust pastry, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes. Mix all the filling ingredients together well and sauté in a saucepan over low heat until the mixture is thoroughly cooked and light brown, then let it cool. Roll out the dough very thinly (approx. 2 mm) and cut out circles with a diameter of 8 cm. Spread a little filling on half of the circles, leaving a border free. Mix the egg white with 1 tablespoon of cold water and brush it around the edges of the pastry circles. Place the remaining circles on top and press the edges firmly together with a fork. Whisk the egg yolk with 1 tablespoon of cream and brush it over the patties. Bake in a preheated oven at 170 °C for 15-20 minutes until golden brown. Delicious served warm or cold, as an appetizer or on a party buffet.