Hungarian Meat Pie? Why Not! 👌😊👍

Start by rendering the smoked belly fat in a pan on medium heat.

Dice the pork shoulder into small chunks, removing the skin (which can be added to the stew for flavor).

Prepare the pastry by mixing 600 g of plain flour with 1 packet of instant yeast and some salt.

Add around 300 ml of sour cream and 200 g of room temperature butter (cubed) to the flour mixture.

Incorporate 100 g of cheese and sheep curd cheese into the pastry mix.

Add 1 whole egg to the pastry mixture.

Work the pastry together until combined and let it rest.

Caramelize diced onions in the same pan used for the fat.

Add diced tomatoes and smoked garlic to the caramelized onions.

Season with ground caraway seeds and Hungarian paprika, being careful not to burn the paprika.

Add the diced pork shoulder and skin to the pan, along with some water to prevent burning.

Bring the mixture to a boil, then cover and cook under pressure.

Equipment Needed

Spice Level:

Dietary

Allergens