13 oz Flour
1/4 oz Salt
6 oz Butter
1 Egg
1 tb Cold Water
3 1/3 lb Pork Shoulder
1 ts Sage
1 ts Nutmeg
2 tb Parsley,chopped
9 oz Dates,chopped
9 oz Raisins
2 oz Pistachios, chopped
2 oz Sugar
1 ts Ginger,ground
1 ts Salt
1 pn Saffron mixed into
1 tb Water
7 Egg Yolks
3/4 c Cream
1. For the dough mix flour, salt and cut the butter in
;with fingertips mix until the dough is crumbly. Put
egg into the middle.Add water and mix to a dough;add
more water if needed. Knead for a little bit only.
Wrap into ceranwrap and keep in refridgerator for 1
hour before rolling out. 2 .For the filling ;cover the
pork with water and simmer 1 1/2 hours until it is
soft. Cut into small cubes.Pour 1 1/4 of the broth
through a stainer and mix the sage with the water and
add parsley and add to pot.
and bring to a boil. Add the meat, dates, raisins and
pistachios to mix. 3. Take off the stove and mix the
sugar, salt, eggyolks, cream and the
rest of the ingridients with a wirewisk together.
Mix into meatmix. 4. Roll out the dough and line two
cakepans with it(line with waxpaper and
fill with dry beans to prevent bubbles). 5. In
preheated 190 C oven bake the dough about 10 minutes,
untill it
is firm but still pale. 5. Add the meatmix into
pans and bake another 40
min. at 190 C. 6. The finished meatcakes need to
stand 5 minutes before
serving.
Yields
8 Servings