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13 oz Flour 9 oz Raisins
1/4 oz Salt 2 oz Pistachios, chopped
6 oz Butter 2 oz Sugar
1 Egg 1 ts Ginger,ground
1 tb Cold Water 1 ts Salt
3 1/3 lb Pork Shoulder 1 pn Saffron mixed into
1 ts Sage 1 tb Water
1 ts Nutmeg 7 Egg Yolks
2 tb Parsley,chopped 3/4 c Cream
9 oz Dates,chopped
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
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