Meat pie with savoy cabbage

Ingredients

Directions

1. 1

   For the ragout, wash the meat, dab dry and dice finely. Peel onions and cut into strips. Clean and slice the mushrooms. Heat the oil in a roasting pan and fry the meat in portions. Take out. Fry onions and mushrooms in hot frying fat. Sweat tomato paste with. Add all the meat. Season everything with salt, pepper and thyme. Pour wine and 1⁄2 l water, bring to the boil, cover and stew for about 1 1⁄2 hours.

2. 2

   For the dough, first knead flour, butter, 2 eggs, vinegar and 3 tbsp. cold water with the dough hooks of the mixer, then briefly knead until smooth with your hands. Wrap in foil and refrigerate for about 1 hour.

3. 3

   Clean, wash and cut the savoy cabbage into strips. Add to the meat and continue to braise for about 30 minutes. Leave to cool.

4. 4

   Roll out approx. 500 g of dough on some flour round (approx. 36 cm Ø). Place in a greased pie tin with a lifting base (26 cm Ø, approx. 4 cm high) or a springform pan. Cut off the edges of the dough about 1 cm above the edge of the form. Sprinkle dough base with crumbs. Pour in the ragout.

5. 5

   Roll out the rest of the dough onto some flour and make a hole in the middle (approx. 28 cm Ø). Place on the pâté. Press the edges together.

6. 6

   Knead dough sections, roll out and cut out leaves as desired. Whisk egg yolk and cream. Spread the lid with the mixture, place the leaves on top and also spread. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 45 minutes.