User Manual

Bread and rolls, pizza and savoury cakes 183
Meat pie [Index: ]
MCRC00901958_BO_Fleischpirogge-008_F39MCRC00914993_SE_Fleischpirogge-016MCRC00900543_NF_Fleischpirogge-013_RZ0Savoury bakingPies and pastriesPreparation methodsBakingRecipe categoriesBaking
For 4 servings
Large ovenproof dish
YEAST DOUGH:
400 g flour
1 sachet dried yeast
1 pinch salt
1 pinch sugar
125 ml milk
1 egg
80 g butter
MINCED MEAT FILLING:
1 bread roll
1 onion
250 g mixed minced meat
2 tbsp olive oil
1 egg
Salt
Pepper, freshly ground
Herbes de Provence
SAUERKRAUT FILLING:
3 apples
1 onion
250 g sauerkraut
125 ml white wine
2 tbsp olive oil
2 juniper berries
Sugar, Salt
IN ADDITION:
Butter for brushing and for greasing
Per serving
949 kcal, 96 g carbs, 46 g fat, 31 g protein,
8,0 BU
PREPARATION
1. To make the yeast dough, mix the flour and yeast in a bowl. Add all other ingredients and knead
the dough well. Leave to prove in a warm place.
2. For the minced meat filling, soak the bread roll in water and squeeze out any excess liquid. Peel
and dice the onion.
3. Sweat the diced onion and minced meat in oil for approx. 15 minutes. Leave to cool down a little.
Mix with the bread roll, egg, salt and pepper and season with the herbs.
4. For the sauerkraut filling, wash, peel and core the apples. Peel the onion. Dice both, bring to the
boil with the remaining ingredients and leave to simmer for 15 minutes.
5. Grease the dish. Roll out the pastry and cut out a lid the size of the dish. Use the remaining pastry
to line the base and edges of the dish. Prick he pastry base several times with a fork.
6. Fill with alternate layers of sauerkraut and minced meat. Place the pastry lid on top, brush with
butter and pierce several times with a cocktail stick. This allows the moisture to escape when baking.
Bake as indicated.
7. Serve the meat pie hot in the dish.
Oven setting:
Top/bottom heating
200 °C
Baking time: 40-50 minutes
Compact oven setting:
Top/bottom heating
200 °C
Baking time: 40-50 minutes
!

