Pork pie
8 servings
90 minutes
The recipe is taken from Olga Limanets' book "Recipes from the Shire.
1
Mix the lard with flour and salt (0.5 teaspoon). Stir until the mixture is homogeneous.
- Rendered pork fat (smalec): 90 g
- Wheat flour: 180 g
- Salt: 1 teaspoon
2
Add water and knead the dough well.
- Water: 50 ml
3
Separate 2/3 of the dough, roll it out, and form the bottom and sides of the pie in the baking dish. If the dough sticks to your hands, wet them with water. The remaining 1/3 of the dough will be used for the pie lid.
4
Cut the pork into thin slices and fry with a little vegetable oil and spices: salt, black pepper, and smoked paprika.
- Pork: 200 g
- Smoked paprika (pimenton): 1 teaspoon
- Ground black pepper: 0.5 teaspoon
- Salt: 1 teaspoon
- Vegetable oil: to taste
5
Place the pork on the dough base.
6
Make a lid for the pie from the remaining 1/3 of the dough: roll it out to the size of the pan, place it on the pie, and carefully seal the lid to the base all around. Trim any excess dough hanging off.
7
Make a small cross-shaped cut in the center of the lid to allow steam to escape freely from the pie.
8
Bake the pie in an oven preheated to 200 degrees for 45-50 minutes.
9
It's best to serve the pie with fresh vegetable slices or pickled cucumbers and tomatoes.
