Layered pie with pork and blood sausage
8 servings
60 minutes
Layered pie with pork and blood sausage is a masterpiece of author cuisine that combines tender dough and rich meat filling. Its roots trace back to traditional European pies, but thanks to the blood sausage, it acquires a unique flavor nuance. The crispy puff pastry, crafted with patience and skill, envelops juicy pork fillet and spicy sausage complemented by aromatic tomato sauce. The pie's taste is multifaceted: the combination of sweet tomato paste, rich meat, and delicate dough makes it unforgettable. This pie can be served as a festive treat or as a cozy home dish, accompanied by a glass of red wine or herbal tea. With each bite, a new facet of its flavor harmony unfolds.
1
Puff pastry is best made in a cool place, especially in summer. The margarine should be softened or cut into pieces. So, mix the flour with a pinch of salt and sift it onto the table to form a mound. Add the margarine and chop everything together with a knife to make crumbs — pour lemon juice and a little water over it and quickly knead the dough by hand.
- Wheat flour: 200 g
- Margarine: 250 g
- Lemon: 1 piece
- Salt: to taste
2
Shape the dough into a triangle, then pull each corner to the center, flip it seam side down, and leave it for 15 minutes. Roll the dough back into a triangle, fold the corners in again, flip it, and leave it for another 15 minutes. Repeat this procedure at least 5-6 times: the more layers, the tastier the dough will be. Finally, wrap the dough in foil and put it in the fridge for at least two hours, preferably overnight.
- Wheat flour: 200 g
3
Make tomato sauce: blanch the tomatoes, peel them, and chop. Heat oil in a pan, add tomatoes, and sauté on low heat, mashing with a spatula for 15 minutes. Let the mixture cool, transfer to a blender, and blend. Add sugar, salt, and mix again.
- Tomatoes: 1 kg
- Sunflower oil: 3 tablespoons
- Sugar: 1 teaspoon
- Salt: to taste
4
Now prepare the filling: cut the pork into cubes and the sausage into thin slices. Heat some olive oil in a pan and fry the pork for 5 minutes, stirring.
- Pork fillet: 400 g
- Black pudding: 1 piece
- Sunflower oil: 3 tablespoons
5
Preheat the oven to 180 degrees. Divide the dough into two parts and roll it out on a floured surface — you should get round sheets with a diameter of 25 cm (or equal to the diameter of your pie dish) and a thickness of 0.5 cm.
- Wheat flour: 200 g
6
Place one sheet of dough in a mold or on damp baking paper, then spread tomato paste, followed by pork, then sausage on it - leaving about 2 cm of dough around the edges. Carefully cover the filling with a second sheet of dough and press the edges well, ensuring the pie is sealed. Poke the pie in several places with a toothpick. Bake in the oven for about 30 minutes until the top turns golden brown.
- Tomatoes: 1 kg
- Pork fillet: 400 g
- Black pudding: 1 piece