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

1. For the dough mix flour, salt and cut the butter in ;with fingertips.
2. Mix until the dough is crumbly.
3. Put egg into the middle.
4. Add water and mix to a dough;add more water if needed.
5. Knead for a little bit only.
6. Wrap into ceranwrap and keep in refridgerator for 1 hour before rolling out.
7. For the filling ;cover the pork with water and simmer 1 1/2 hours until it is soft.
8. Cut into small cubes.
9. 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.
10. Add the meat, dates, raisins and pistachios to mix.
11. Take off the stove and mix the sugar, salt, eggyolks, cream and the rest of the ingredients with a wire whisk together.
12. Mix into meat mix.
13. Roll out the dough and line two cakepans with it (line with waxpaper and fill with dry beans to prevent bubbles.)
14. In preheated 190 cup oven bake the dough about 10 minutes, untill it is firm but still pale.
15. 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)