Summary

Ingredients

For the dough:

• 200 g flour
• 100 g butter
• 1 egg (s)
• a bit salt
• Peas, dried, for blind baking

For the filling:

• 300 g kale, fresh
• 40 g butter
• 100 g shallot (s)
• 1 tablespoon garlic, chopped
• salt and pepper
• nutmeg
• 250 g oulash, from lamb
• Clarified butter
• 1 sprig rosemary
• 3 sprigs thyme
• 0.5 ½ bulb garlic
• 0.5 ½ shallot (s)

For the cast:

• liter ⅛ milk
• 50 g yourt
• 2 egg (s)
• 40 g blue cheese
• 1 clove (s) garlic, chopped
• Rosemary, chopped
• thyme
• salt and pepper
• 1 pinch curry
• 1 tablespoon parsley, chopped

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Instructions

1. Knead for the dough, flour, butter, salt and the egg. If the dough is too dry, add a little water. Put in the fridge for an hour. Then roll out and put in a springform pan, making a two cm high edge, prick the dough with a fork. Place baking paper on the dough, place the dried peas on top and bake at 210 ° for approx. 20 minutes. Remove the peas and parchment paper. Let cool down.
2. For the filling, clean the kale and rinse thoroughly with water. Blanch in boiling water, quench and cut into strips. Melt butter, sauté shallots and garlic until translucent, add kale and sauté for 5 minutes. Season with salt, pepper and nutmeg. Let cool down.
3. Briefly fry the lamb, herbs, garlic bulb and shallot in melted clarified butter. Season with salt and pepper. Mix with the kale and pour onto the dough.
4. For the topping, mix all the ingredients together and distribute them over the cabbage and meat mixture.
5. Bake at 180 ° for 30-35 minutes. Sprinkle with parsley and serve.