- butter - 175 grams (dough)
- flour - 350 grams (dough)
- eggs - 1 Piece (dough)
- pork - 900 Grams (stuffing, (boneless))
- bacon - 200 grams (filling)
- bulb - 1 Piece (stuffing)
- carrots - 3 Pieces (stuffing)
- celery - 3 Pieces (stuffing)
- white dry wine - 50 milliliters (filling)
- Cumin - 2 Art. spoons (filling)
- flour - 1 Piece (stuffing)
1. Peel the carrots, celery and onions. Cut in small pieces. Cut the bacon into small pieces. Heat the frying pan and fry the bacon until the fat melts. Drain the fat in another bowl. In the frying pan leave only 2 tablespoons. Add celery, onions and carrots, fry for a few minutes, stir. Remove from heat. 2. Wash the meat, cut into cubes. Preheat 1 tablespoon of fat in a separate frying pan. In small portions fry the meat for 4 minutes each. Add cumin in the last batch. Put all the meat in the frying pan. Pour another 1 tablespoon of fat, add dry wine. Cover the frying pan with a lid and simmer for 10 minutes. Stir occasionally. 3. Add fried vegetables and flour to the meat, mix well. Loosen the fire, cover and cook for 40 minutes. Salt, pepper, allow to cool. 4. Cooking dough: Cut the butter into small pieces, put in a saucepan. Pour 125 ml of water. Stir and place on fire, bring to a boil. Remove from heat. Add flour, mix. Knead the dough with a wooden spoon until a smooth glossy ball is formed. Put the dough on the flour-poured surface of the table. Cover with a film and allow to cool. 5. Heat the oven to 190 C. Lightly grease the baking tray with vegetable oil. Put 1/3 of the dough aside. Roll out the rest of the dough with a thin layer of 3 mm, put in the mold (the bottom and the sides must be closed). Put the stuffing. 6. Previously put the dough rolled in a thin sheet. Cover the pie with a pastry and glue the edges together. Lubricate the egg. Bake for 1 hour.
Servings: 6