Layered Pie with Pork and Blood Sausage

Baking and Desserts | Author's cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Layered pie with pork and blood sausage

Ingredients

Wheat Flour - 7.1 oz
Pork tenderloin - 14.1 oz
Margarine - 8.8 oz
Lemon - 1 piece
Chicken Egg - 1 piece
Salt - to taste
Safflower Oil - 3 tablespoons
Tomatoes - 2 lbs
Sugar - 1 teaspoon
Blood Sausage - 1 piece
Pickled Eggplant with Peppers - 2 pieces

Step by Step guide

Step 1

It is better to prepare puff pastry in a cool environment, 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 until it resembles crumbs — drizzle with lemon juice and a little water, and quickly knead the dough with your hands.

Step 2

Shape the dough into a triangle, then pull each corner to the center, turn it over seam-side down, and let it rest for 15 minutes. Roll the dough out again into a triangle, fold the corners inward again, turn it over, and let it rest for another 15 minutes. Repeat this process at least 5–6 times: the more layers, the tastier the dough will be. Finally, wrap the dough in foil and place it in the refrigerator for at least two hours, preferably overnight.

Step 3

Make the tomato sauce: blanch the tomatoes, peel them, and chop them. Heat the oil in a pan, add the tomatoes, and sauté them over low heat, mashing with a spatula for 15 minutes. Allow the mixture to cool, transfer it to a blender, and blend. Add sugar, salt, and mix again.

Step 4

Now prepare the filling: cut the pork into cubes and the sausage into thin slices. Heat a little olive oil in a pan and sauté the pork for 5 minutes, stirring.

Step 5

Preheat the oven to 356°F. 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.

Step 6

Place one sheet of dough in the pie dish or on greased parchment paper, and spread the tomato paste on it first, then the pork, then the sausage — leaving about 2 cm of dough around the edges. Carefully cover the filling with the second sheet of dough and press the edges well, ensuring the pie is tightly sealed. Poke the pie in several places with a toothpick. Bake in the oven for about 30 minutes, until the top of the pie turns golden brown.