Münstertal meat pie

Name: Münstertal meat pie
Cook time: 1 h
Total time: 1 h
Yield: 14
Ingredients: 7 discs (at 45 g); 7-10 Tbsp TK-sheet pastry; 1 Milk roll; 7 TABLESPOONS Milk; 1 Onion; 1 Garlic clove; 1 TABLESPOON Butter; 800 g triggered lean pork neck; 1 egg + 1 egg yolk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2 TABLESPOONS Breadcrumbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 14

7 discs (at 45 g)
7-10 Tbsp TK-sheet pastry
1 Milk roll
7 TABLESPOONS Milk
1 Onion
1 Garlic clove
1 TABLESPOON Butter
800 g triggered lean pork neck
1 egg + 1 egg yolk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2 TABLESPOONS Breadcrumbs

Directions

1
Defrost the dough. Dice bread rolls, sprinkle with 5 tablespoons of milk. Peel onion and garlic, dice finely. Fry both in hot butter. Let cool off
2
Wash the meat, dice very finely. Knead with onion, garlic, egg, bread roll, salt, pepper and nutmeg
3
Place 4 slices of dough on top of each other and roll out rectangularly (approx. 20 x 36 cm). Line a cold rinsed box form (26 cm long) with it. Sprinkle with breadcrumbs. Pour the meat mixture on top, press down a little. Place 2 slices of dough on top of each other, roll out rectangularly (approx. 12 x 26 cm) and lay on the meat. Press the edges together. Cut out 3 small circles from the lid
4
Roll out the remaining disc of dough a little. Cut out half moons and 3 rings. Put rings around the openings, moons on the lid. Whisk the egg yolk and 2 tbsp. milk and brush the dough with it
5
Bake in a hot oven (electric oven 200 °C/circulating air 175 °C/gas: level 3) for about 1 hour. Cover after approx. 30 minutes if necessary. Tastes hot and cold
6
Drink: cool beer, e.g. Kronenbourg de 1664