- 400 g minced meat
- 4 eggs
- 120 g leek
- 120 g onion
- 1 tablespoon pork fat
- 1 cup sour milk
- 14 tablespoons flour (7 spelt and 7 rye)
- 1 baking powder
- 1 bunch of parsley
- spices: sea salt, pepper, paprika
Finely chop onion and leek and fry on pork fat with addition of water. When become translucent add meat and spices and cook until meat change color. Leave aside to cool. In a meantime whisk eggs with sour milk and pinch of sea salt. Add to the meat. Then add flour, baking powder and finely chopped parsley. Pour into baking dish (35 x 20 cm) covered with baking paper, sprinkle with sesame and put in preheated oven. Bake on 220 degrees, then reduce temperature and continue baking. It’ll need some 20 minutes to bake. Use toothpick to check is it done. Pie should be juicy, but not soggy.For those who are under restriction, this pie falls into complicated dishes that are eaten once every ten to two weeks.
For those who are in restriction phase, this pie is classified into complicated dishes that are eaten once in every ten days or once in two weeks.