Open pork pie with herbs is simply delicious. A hearty and warming dish for winter days.
Ingredients
- Flour 250 g
- Butter 125g
- Egg 1 egg
- 1 pinch salt
- Water 3 tbsp.
For stuffing
- Pork 200 gr
- Spinach 100g
- Eggs 4 pcs.
- Nutmeg 1 pinch
- Onion 1 pc.
- Cream 300 ml
- Vegetable oil 3 tbsp.
Instructions
- Sift the flour, grate the butter, add an egg, a pinch of salt, pour the cold water and knead quickly. Roll into a ball and leave in a fridge for 2 hours, then roll out into a 4-mm-thick layer.
- Dice pork, sauté in oil, add onion cut in half rings, sauté gently, add spinach and nutmeg.
- Whisk eggs with cream, salt and pepper to taste.
- Put the dough into 25 cm mould, put the pork and spinach on it and pour the cream and egg mixture over the dough. Bake for 30 minutes at 180°C.
