Münstertal meat pie

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 13
  • 7 discs (à 45 g) deep-frozen puff pastry
  • 1 Milk roll
  • 7 TABLESPOONS Milk
  • 1 Onion
  • 1 Garlic clove
  • 30 g Butter or margarine
  • 800 g flushed pork neck
  • 1 Egg
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 2 TABLESPOONS Breadcrumbs
  • 1 Egg Yolk

Directions

  1. 1

    Place the puff pastry slices next to each other and defrost. Cut rolls into pieces and pour five tablespoons of milk over them. Peel onion and garlic and dice finely. Heat the fat and fry the onion and garlic. Wash the meat, dab dry and cut into very small cubes. Knead meat, onion, garlic, egg and bread roll.

  2. 2

    Season well with salt, pepper and nutmeg. Place four slices of puff pastry on top of each other and roll out into a rectangle (36 x 20 cm). Rinse a box form (26 centimetres long) with cold water. Line it with the puff pastry sheet. Sprinkle breadcrumbs on the base. Pour the meat mixture on top and press down a little. Place two more slices of pastry on top of each other and roll out into a rectangle (26 x 12 centimetres), place on top of the meat. Press the edges firmly together. Use a small cookie cutter to cut three openings out of the lid. Roll out the rest of the dough and cut out small crescents and three floral wreaths. Place the crescents on a baking tray lined with baking paper. Beat the egg yolks and two tablespoons of milk and spread on the pâté and crescents.

  3. 3

    Place two more slices of pastry on top of each other and roll out into a rectangle (26 x 12 centimetres), place on top of the meat. Press the edges firmly together. Use a small cookie cutter to cut three openings out of the lid. Roll out the rest of the dough and cut out small crescents and three floral wreaths. Place the crescents on a baking tray lined with baking paper. Beat the egg yolks and two tablespoons of milk and spread on the pâté and crescents. Place flower wreaths around the openings and spread them on the pâté and crescents. Bake in the preheated oven (electric cooker 200 °C/ convection oven 175 °C/ gas: level 3) for 35 to 40 minutes. Remove the pâté and let it cool down. Bake half moons at the same temperature for five to six minutes. Cut the pâté into slices. Garnish with corn salad, tomato and wine jelly

  4. 4

    Place flower wreaths around the openings and spread them on the pâté and crescents. Bake in the preheated oven (electric cooker 200 °C/ convection oven 175 °C/ gas: level 3) for 35 to 40 minutes. Remove the pâté and let it cool down. Bake half moons at the same temperature for five to six minutes. Cut the pâté into slices. Garnish with corn salad, tomato and wine jelly

  5. 5

    With 14 discs:

Nutrition Facts

KCAL
250 kcal
CARBS
11 g
FATS
17 g
PROTEINS
13 g

Categories & Tags

Snacks/PartyMeatParty