Meatcakes with Dried Fruits
- 13 ounces flour, all-purpose
- 1/4 ounce salt
- 6 ounces butter
- 1 each eggs
- 1 tablespoon water cold
- 313 pounds pork shoulder
- 1 teaspoon sage
- 1 teaspoon nutmeg
- 2 tablespoons parsley leaves chopped
- 9 ounces dates chopped
- 9 ounces raisins, seedless
- 2 ounces pistachio nuts chopped
- 2 ounces sugar
- 1 teaspoon ginger ground
- 1 teaspoon salt
- 1 pinch saffron threads mixed into
- 1 tablespoon water
- 7 each egg yolks
- 3/4 cup cream
- For the dough mix flour, salt and cut the butter in ;with fingertips.
- Mix until the dough is crumbly.
- Put egg into the middle.
- Add water and mix to a dough;add more water if needed.
- Knead for a little bit only.
- Wrap into ceranwrap and keep in refridgerator for 1 hour before rolling out.
- For the filling ;cover the pork with water and simmer 1 1/2 hours until it is soft.
- Cut into small cubes.
- Pour 1 1/4 of the broth through a strainer and mix the sage with the water and add parsley and add to pot and bring to a boil.
- Add the meat, dates, raisins and pistachios to mix.
- Take off the stove and mix the sugar, salt, eggyolks, cream and the rest of the ingredients with a wire whisk together.
- Mix into meat mix.
- Roll out the dough and line two cakepans with it (line with waxpaper and fill with dry beans to prevent bubbles.)
- In preheated 190 cup oven bake the dough about 10 minutes, untill it is firm but still pale.
- Add the meatmix into pans and bake another 40 minutes at 190 cup 6 The finished meatcakes need to stand 5 minutes before serving.
flour, salt, butter, eggs, water cold, pork shoulder, sage, nutmeg, parsley, dates, raisins, nuts, sugar, ginger ground, salt, water, egg yolks, cream
Taken from recipeland.com/recipe/v/meatcakes-dried-fruits-42524 (may not work)