Layered pie with pork and blood sausage

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.

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.

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.

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.

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.

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.