Meat Pie
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 380 kcal | (18 %) |
Ingredients
- Ingredients
- 1 small veal tongue
- salt
- peppers
- 200 grams fatty, smoked Bacon (sliced)
- 50 grams Pine nuts
- 2 onions
- 2 garlic cloves
- 4 tsps dried marjoram
- 30 grams Pistachio
- 800 grams Ground beef
- 2 cups Whipped cream (200 grams or 7 ounces, each)
- 4 eggs
- 300 grams fresh Bacon (thinly sliced)
- 500 grams Lard
- bay leaves
- pink peppercorns
Preparation steps
Boil veal in water for 1 1/2 hours. Remove skin and cut veal into strips. Dice bacon. Cook bacon in a dry pan until crispy. Add pine nuts. Peel and mince onion and garlic. Add to pan and cook until light brown. Add marjoram and pistachios. Remove from heat and let cool.
Puree ground beef, cream and eggs. Add bacon mixture and season with salt and pepper.
Line a pie dishes with bacon slices so that they fall over the edges. Pour in beef mixture and top with veal tongue. Cover mixture with overhanging bacon slices. Roast in an oven preheated to 200-220°C (approximately 400°F) for about 1 hour. Remove, drain fat and let cool.
Remove from pan and take off bacon. Return to pan and pour over melted lard. Top with bay leaves and pink peppercorns. Chill and serve within 10 days.
