Summary

Ingredients

• 350 g pork (salted pork belly)
• 200 g bacon, fresher
• 500 g pork oulash
• 240 g chicken schnitzel or turkey schnitzel
• 1 onion (s)
• 1 clove garlic
• Herbs, (herb garlic-parsley)
• Pepper, nutmeg, thyme, allspice
• 0.5 liter ½ wine (Gewürztraminer)
• 60 ml cognac
• 250 ml cream
• 1 small Can (s) mushrooms
• 200 g ham, cooked, diced
• Pistachios

For the dough:

• 750 g flour
• 300 g lard
• 2 egg (s)
• 3 tablespoon water, cold
• Jelly au Madère (aspic)

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Instructions

1. Dice the meat, onion and clove of garlic. Marinate in wine and cognac for 8 hours (preferably overnight)
2. Dough: Knead the flour, soft pork lard, eggs and cold water quickly. Wrap in foil. Chill for 8 hours. (over night). Grease the mold. - (For 2 aluminum bowls of 1.5 l each)
3. Roll out the pie dough, cut out the lid for the surface, lay out the mold, let the edges overlap. Cut out the toppings from the leftover dough.
4. Remove the meat, onions and clove of garlic from the marinade to drain.
5. Turn the meat, bacon, onions and clove of garlic through the meat grinder, mix with a little marinade and cream. The mass must not be liquid, but spreadable. Spice up. Then layer the diced ham, mushrooms and pistachios alternately in the pan with some filling.
6. Fold the protruding edges onto the filling, put the pastry lid on. Cut out two or three openings for the steam vent. Brush the surface and the edges with water or whisked egg yolk.
7. Place garnishes on top of the pie. Bake in the preheated oven for approx. 60 minutes at 200 ° C until the roast juices (visible in the steam vent) are clear. Let cool down. Preferably also overnight.
8. Heat the Madeira jelly (jelly for aspic) according to the instructions, then fill the pie through the holes. Cool again.
9. Tips & Info:
10. You can prepare the pie with any meat
11. Line the loaf tins with baking paper and let the edge protrude so that the pie can be lifted out.