- For the dough
- 150 grams Pastry flour
- 1 packet Instant mashed potato
- 100 grams butter
- 1 teaspoon Baking powder
- For the filling
- 500 grams Ground meat
- 200 grams Rice
- 2 onions
- 2 egg whites
- 1 cup Whipped cream
For the dough, place the ingredients in a bowl and gently knead by hand into a smooth dough. Refrigerate until ready to use.
For the filling, simmer the rice in salted water until tender. Saute the meat until browned and cooked. Peel, dice and saute onions until tender. Combine the ingredients for the stuffing and mix together. Beat the egg whites until stiff and fold into the stuffing mixture.
Roll out the dough and trim into a rectangle 30 x 54 cm (approximately 12 x 22 inches). Roll out the remaining dough and cut out decorative ornaments with cookie cutters as desired. Place the filling in a narrow rectangle near one side of the dough. Fold the dough over the filling lengthwise and seal tightly. Trim the sealed edges with the tines of a fork. Brush ornaments on one side with water and place on the pie. Cut a central chimney hole in the center of the pie.
For the brushing, combine the yolk and water until smooth. Brush the pie. Bake for about 30 minutes in an oven preheated to 225°C (approximately 430°F). Serve sliced.