Pork pie

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots. Cut 1 carrot into large pieces and cook covered for about 15 minutes. Dice the rest of the carrots and stew for about 2 minutes. Wash, flatten and blanch the cabbage leaves. Pepper the fillet. Fry all around in hot fat. Puree the carrot pieces. Salt the meat and let it cool down. Press sausage meat out of the skin. Mix 2 tablespoons of sausage meat with the pureed carrot. Season with salt and pepper. Place the savoy cabbage leaves on top of each other in flakes. Spread 1 tablespoon of sausage meat mixture on top. Place the fillet on top. Cover with 1 tablespoon of meat mixture. Wrap into the cabbage leaves. Mix the rest of the sausage meat, cream and carrot cubes and season. Pour into a greased box form 1 cm high. Place the fillet on top. Fill in the rest of the sausage meat mixture. Cover with aluminium foil. Put into the fat pan of the oven and add water about 3 cm high. Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour. Leave to cool in the mould. Soak the gelatine. Heat up port wine. Squeeze the gelatine and dissolve in the wine. Pour into a flat dish and let cool. Wash and chop the parsley. Carefully turn the pâté over. Sprinkle with chopped parsley. Cut the jelly into cubes. Serve with the pâté. Serve with Cumberland sauce and lamb's lettuce

2. 2

   waiting time approx. 3 hours

3. 3

   Harness: Schirnding

Nutrition Facts

KCAL
510 kcal

CARBS
8 g

FATS
38 g

PROTEINS
24 g