• 1 large potato;
  • 1 teaspoon vegetable oil;
  • 500 g minced pork;
  • 1 head of onion;
  • 1 clove of garlic;
  • ¼ a teaspoon of ground cinnamon;
  • ¼ teaspoon of ground cloves;
  • ¼ teaspoon ground nutmeg;
  • salt to taste;
  • ground black pepper – to taste;
  • 100 ml of meat broth;
  • 400 g shortcrust pastry;
  • 1 egg.


Boil the potatoes, drain and mash. Heat oil in a skillet and add minced meat and chopped onion. Fry until the ingredients are lightly browned. Add chopped garlic, cinnamon, cloves, nutmeg, salt, pepper and broth. Remove from heat, add cooled puree and stir well.

Divide the dough into two pieces and roll each piece. Place the first layer in a round baking dish. Fill the pie with the filling and cover with another layer of dough. Join the edges of the layers firmly. Brush the pie with a beaten egg and place in an oven preheated to 200 ° C for 25-30 minutes, until the dough is lightly browned.

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