- Butter - 100 Grams
- Flour - 200 Grams
- Egg (yolk) - 1 piece
- Water - 40 Milliliters
- Apples (Antonovka) - 4-5 Pieces (stuffing)
- Pork - 250 Grams (filling)
- Ground black pepper - To taste (filling)
- Lemon juice - To taste (filling)
- Salt - To taste (filling)
- Wine white vinegar, greens - To taste (marinade)
1. Cook the short pastry: we sift the flour, mix it with salt, add sugar. Chilled butter is mixed with flour and cut to a crumb with a knife. Add water, yolk and knead elastic elastic dough. Dough rolled into a ball and put in the refrigerator, before wrapping it in a film. 2. We wash well the apples, cut into halves and cut out the core. Slice slices apples, so they do not darken, sprinkle with lemon juice. 3. In the finest slices, cut the meat, add chopped greens, sprinkle with vinegar and about 20 minutes into the refrigerator. 4. Roll out, for the base of the cake, in a layer not more than five millimeters thick, most of the dough. In a form, oiled and sprinkled with flour, shift the dough. Drape the parchment paper over the dough. Bake in a heated oven for five minutes. 5. In the form lay out alternately apples and meat - it is better to make apple first and last layer. Slightly pepper and pepper each layer. Roll out the smaller part of the dough, cut out the circle and cover the filling. From the center to the edges with a sharp knife make 5-6 notches. Cover the cake with foil and put in the oven for about 40 minutes, two hundred and twenty degrees temperature. We remove the foil, grease the pie with a yolk, and bake for another 20 minutes. 6. The cake is ready. Bon Appetit.
Servings: 6