Big pork pie

Ingredients

• 350 g flour
• 175 g butter
• 1 egg
• salt
• 900 g boneless pork
• 200 g bacon
• 1 large onion
• 3 medium carrots
• 3 celery stalks
• 50 ml dry white wine
• 2 tbsp. l. zira
• 2 Art. l. torment
• salt, white pepper

Cooking

Step 1

Peel onions, carrots and celery, chop finely. Cut the bacon into small pieces. Preheat a skillet, add the bacon, reduce the heat to medium and cook, stirring, until the fat is rendered from the bacon. Drain it into a separate bowl, leaving 1-2 tbsp in the pan. l. Add onions, celery and carrots, cook 2 minutes, stirring occasionally.

Step 2

Cut the meat into pieces the size of a cube of refined sugar. In a separate skillet, heat 1 tbsp. l. fat. Fry the meat in small portions for 4 minutes. each, until a crust forms. Add zira to the last portion. Place the meat in the skillet. Add 1 more tbsp. l. fat, pour in the wine, salt and pepper. Cover and simmer for 10 minutes, stirring occasionally.

Step 3

Add the fried vegetables, flour to the meat, mix. Reduce heat and cook covered for 40 minutes. Season with salt and pepper, let cool.

Step 4

For the dough, cut the butter into pieces, put in a saucepan. Pour in 125 ml of water. Stir, put on fire, bring to a boil. Remove from fire. Add flour and a pinch of salt, mix. Knead with a wooden spoon until the dough comes together into a smooth, shiny ball. Transfer it to a floured work surface. Cover with foil and let cool.

Step 5

Preheat oven to 190°C. Grease a baking dish with a little vegetable oil. Set aside one third of the test. Roll out the rest with a layer of 3 mm and put in a baking dish so that the bottom and sides are covered. Spread the filling over the dough.

Step 6

Roll out the rest of the dough into a thin layer. Cover the cake with it and pinch the edges. Brush the top with egg, make a hole for steam. Put in the oven and bake for 1 hour. Remove from the oven and leave in the mold for 20 minutes. Remove from mold and serve hot or cold.