Print
Veal postej
-
500
grams
minced veal
or beef
-
2
hard boiled eggs
chopped
-
100
grams
prunes
-
100
grams
dates
-
50
grams
pine nuts
toasted
-
50
grams
currants
or raisins
-
1
tablespoon
(powder fort)
see link in the description
-
1
teaspoon
sugar
-
1
teaspoon
salt
-
250
milliliters
water
optional
-
Preheat the oven to 200 C
-
Mix the minced meat, the chopped eggs, the fruits and the nuts together.
-
Mix in the sugar, salt and water if needed. The consistency should be like that for meat balls.
-
Let the mixture sit while you roll out the dough for the crust.
-
Prepare the the crust. Remember to oil the tin you are using, so the finished pie will slip.
-
Add the mixture to the pie and add a lid of crust. Add steam holes to the lid, so the pie don’t crack weirdly.
-
Bake it for about 35-45 minutes at 200 C or until the crust is golden.