Summary

Ingredients

• 375 grams flour
• 200 g mararine or butter
• 1 teaspoon salt
• 1 egg (s)
• 7 tablespoon water (ice water)
• 500 g minced meat, mixed
• 9 egg (s)
• 2 packs bacon, thinly sliced
• 1 tablespoon mustard
• 1 tablespoon breadcrumbs
• some salt and pepper
• 1 tablespoon, chopped chives, dried
• some Milk
• Flour for the work surface

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Instructions

1. Mix 375 g of flour with 1 teaspoon of salt and 200 g of margarine in a bowl with a fork (so that the mixture does not absorb too much heat from your hands) until you have an evenly lumpy mixture. Mix 1 egg with 7 tablespoons of ice water and stir quickly into the flour mixture. The result is a dough with the consistency of shortcrust pastry.
2. Just briefly shape it into a ball with your hands and wrap it in cling film and let it rest in the refrigerator for 1 hour. Mix 500 g of minced meat, 1 egg, 1 tablespoon of mustard and a good tablespoon of breadcrumbs and season with salt and pepper.
3. Divide the dough (approx. 4: 6). Roll out the larger mass on a floured work surface and place a standard springform pan up to the edge. Spread the minced meat mixture about a finger thick on the floor.
4. Use a spoon to make 8 hollows in the mince (7 spread around the edge, 1 in the middle). Carefully break open the 8 remaining eggs and carefully slide them into the hollows so that the yolks stay whole. Sprinkle some salt and the chives over the eggs. Now carefully place the bacon slices over the eggs (crosswise, 2 layers).
5. Take the remaining dough out of the refrigerator, roll out thinly, cut into strips approx. 1 cm thick and place crosswise on the pie. Press on the edge. Brush with milk and bake for approx. 45 - 55 minutes at 180 ° C in a well-preheated oven.