Meat Pies and Smoked Salmon Breakfast
- For the filling
- 1 day-old White roll
- 400 grams Pork
- 60 grams fatty Bacon
- 60 grams Smoked bacon
- 2 shallots
- 2 garlic
- 1 egg
- freshly ground peppers
- pumpkin pie spice
For the salmon, rinse lemon well, halve with a sharp knife in a zigzag pattern. Remove visible skins.
Remove salmon from package and spread loosely on a plate. Add lemon to decorate and garnish with dill.
Toast bread and halve diagonally.
Serve with meat pies and tea.
For the dough, sift flour into a bowl and make a well in the center. Add butter in small pieces, plus salt, egg and 2 tablespoons of water. Quickly knead, shape dough into a ball, wrap in plastic wrap and refrigerate for around 2 hours.
For the filling, soak bread in lukewarm water. Grind pork, fatty bacon and smoked bacon through a meat grinder. Peel and finely chop shallots and garlic cloves. Mix shallots and garlic with bread, and egg. Season with salt, pepper and pumpkin pie spice, add to meat and mix well.
Roll approximately 2/3 of dough out to about 4 mm (approximately 1/10 inch) thick, divide into 12 parts and line greased wells of muffin tin. Distribute meat mixture on top. Roll out rest of dough, place on top of filling and press down to seal. Brush with egg yolks. In center of each, cut out a round hole.
Bake in preheated oven (180°C)(approximately 350°F) for about 45 minutes, remove and serve lukewarm alongside salmon plate.