Tour animals (Hackpie)

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Clean, wash and dice the celery. Peel and finely chop the onion. Heat the oil in a pan, crumble the minced meat in portions, fry and remove.

2. 2

   Add onions and fry until transparent. Add minced meat, season strongly with salt, pepper, cinnamon, cloves and nutmeg. Deglaze with 1/4 litre of hot water, fold in celery and braise covered at low heat for 30 minutes.

3. 3

   In the meantime, spread out puff pastry sheets on a work surface and allow to thaw. Place three plates on top of each other and roll out into two circles (30 centimetres in diameter) on a floured work surface.

4. 4

   Grease a pie mould (25 centimetres diameter) and line it with a pastry sheet. Let the chopped mass cool down a little. Wash the parsley and chop and fold in, except for a little bit for the garnish.

5. 5

   Pour the mixture into the mould. Whip the excess dough onto the chopped mass. Separate the egg. Spread the edge of the dough with egg white. Cover with the second pastry sheet and cut off the excess dough. Cut a hole from the middle of the dough cover.

6. 6

   Cut out flowers from the remaining dough, brush with egg white and decorate the dough lid with them. Mix egg yolk with cream and brush the dough with it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30 to 40 minutes.

7. 7

   A colourful leaf salad tastes good with it.

Nutrition Facts

KCAL
600 kcal

CARBS
20 g

FATS
42 g

PROTEINS
36 g