Potato pie

The meat pie is a hit in the home oven. An easy dish to serve even to Sunday guests.

Ingredients for ten

800 g puff pastry (you can make your own) 1 egg for the beaten egg

Pastry

1 large onion 300g pork sausage meat 2 dl cooked porridge rice 3 tbsp soy 2 tbsp tomato puree 3 tbsp balsamic 4 eggs 1 handful of dill syrup Salt and pepper

Melt in good time. Cook the porridge rice for 15 minutes, to get it slightly crispy. Cut the minced meat even finer with a large knife.

Peel and chop the onion. Put in a pan to brown. When the onion starts to brown, add the minced meat. Add a little more water, you don’t need to cook it all the way through. Remove the pan from the heat. Season with soy, pyrrell, balsamic vinegar, salt and pepper. Stir in my dill bouillon, rice and eggs. This gives you a nice filling for the meat pie.

There are two schools of thought when it comes to chewing. Either make a sandwich-style flat sheet of the meat pie, or make a pyöreämpi pattern as shown. Either way, roll out the dough quite thinly. Brush the top with cracked egg and prick the bottom with a fork to reikiä all over.

Bake the pork pie in a 210C oven for half an hour. Allow to cool before cutting into portions.

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