Meat pie

Required Products:

700 g rabbit or chicken - the flesh

150 g Belly pork

150 g liver

100 g smoked bacon

3 Art. l. milk
what milk to choose? we'll show

1 pcs. loaf of stale

8 pcs. mushrooms

2 Garlic - cloves

3 onions - head

2 Art. l. chopped parsley

1 nutmeg - pinch

1 Clove powder - a pinch

ground black pepper

salt

1.5 Art. l. cognac

1 pcs. yolk

50 g currant jelly

2 Art. l. port

500 g wheat flour

250 g butter

3 pcs. egg

Servings: 8

Preparation time: 1 hr. 30 min. + Cooling

To test the oil mash with 2 eggs and salt, add 2 tablespoons of water Stir in the sifted flour. Knead the dough, give it the shape of a ball, wrap in foil, place in the refrigerator for 2 hours.

Soak the bread roll in the milk. Chop the onion and garlic.

The flesh of the rabbit, bacon, bacon and mushrooms mince. Press the bun, add the minced meat with onion and garlic, again mince, add the parsley, egg, salt, spices, brandy and stir.

Form brush with butter. Roll out 2/3 of dough 5 mm thick and pave them shape. Put the stuffing. Roll out the remaining dough, cover them minced Pinch edges. Lubricate the surface of the yolk, make a hole. Bake for 1 hour at 200 � C.

Remove the pie from the oven. Heat the jelly mix it with port wine, fill in the hole. Pate cool and place in the refrigerator overnight. When serving, remove from the mold, cut into slices.

Bon Appetite!

How to choose a meat grinder. We will tell.