Pork and cranberry patties

Last Updated on April 12, 2024

From smooth flour, water, egg and baking powder dough, filled with braised shoulder and cranberries.

Ingredients:

Size for 4 people: 360 g smooth flour 120 g 1,5 dl water 1 pc egg cyanuric powder ground pepper salt String: 600 g pork shoulder 1 piece small can of cranberry jelly (compote) 1 pc onions

Procedure:

1. Prepare the stuffing by simmering the salted pork shoulder in the oven, at a temperature of about 190°C, with onions and a little water until tender
2. Cut the cooled and drained meat into small cubes and mix with cranberry jelly (compote)
3. Sift the flour and baking powder into a bowl, add the ground pepper, salt, chopped softened lard, hot water and make a medium stiff dough
4. Divide the dough into 10 parts and roll them out into rounds
5. Line five rounds with small pans (moulds), fill with the filling, cover with the remaining rounds and join the edges well
6. Brush the surface with beaten egg, pierce with a skewer, decorate with various shapes that we cut out of the dough scraps and bake in a hot oven (190 °C) for about a quarter of an hour.