(Percentage of daily recommendation)
|Calorie||1,420 kcal||(68 %)|
|Protein||63.04 g||(64 %)|
|Fat||94.6 g||(82 %)|
|Carbohydrates||81.01 g||(54 %)|
|Sugar added||0 g||(0 %)|
|Roughage||0.08 g||(0 %)|
|Vitamin A||415.68 mg||(51,960 %)|
|Vitamin D||0.73 μg||(4 %)|
|Vitamin E||3.71 mg||(31 %)|
|Vitamin B₁||0.49 mg||(49 %)|
|Vitamin B₂||0.68 mg||(62 %)|
|Niacin||22.6 mg||(188 %)|
|Vitamin B₆||0.82 mg||(59 %)|
|Folate||18.37 μg||(6 %)|
|Pantothenic acid||1.68 mg||(28 %)|
|Biotin||0.1 μg||(0 %)|
|Vitamin B₁₂||7.22 μg||(241 %)|
|Vitamin C||1.01 mg||(1 %)|
|Potassium||1,156.45 mg||(29 %)|
|Calcium||123.17 mg||(12 %)|
|Magnesium||49.98 mg||(17 %)|
|Iron||9.07 mg||(60 %)|
|Iodine||14.4 μg||(7 %)|
|Zinc||18.32 mg||(229 %)|
|Saturated fatty acids||45.86 g|
For the dough: place flour mixed with salt into a bowl and make a well in the center. Cur butter into small pieces and arrange around the well. Add egg and cream to the well and knead into a dough. Shape into a ball and wrap in plastis wrap, refrigerate for about 2 hours.
For the filling: cut meat into bite-sized pieces, season with salt and pepper. Heat oil in a pan and brown meat on all sides. Rinse and shake dry thyme, pluck off leaves and add to the pan. Dust with flour and add ale, simmer until almost all liquid has evaporated. Season with salt and pepper and let cool.
Halve dough and roll out each part on a floured surface into about 25 cm square (approximately 10 inches). Line about 22 x 22 cm baking pan (approximately 9 inch) with parchment paper. Line one dough square in the pan and make edges all around. Spread with meat mixture and top with remaining dough. Press the edges together firmly in a wavy pattern.
Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes or until golden brown. Remove from the oven and cool slightly. Serve.