Mixed dough
21/3 cups all-purpose flour
1/2 cup pork lard
1/3 cup butter, softened
5 tablespoons cold water
1/2 teaspoon salt
Filling
11/2 cups chicken broth
11/2 cups chopped onion
1/2 cup crumbled bacon
2 tablespoons unsalted butter, melted
1 tablespoon blackberry jam
1/2 teaspoon ground nutmeg
800 grams pork loin, boned and fat-free
150 grams pitted blackberries, finely chopped
2 envelopes unflavored gelatin
1 egg
1 red apple, peeled and chopped
1 pit of nutmeg
Salt to taste
Auxiliary tools
Cake cutter with 2 cm diameter
English muffin tin, 30 x 13 cm
Mixed dough
21/3 cups all-purpose flour
1/2 cup pork lard
1/3 cup butter, softened
5 tablespoons cold water
1/2 teaspoon salt
Filling
11/2 cups chicken broth
11/2 cups chopped onion
1/2 cup crumbled bacon
2 tablespoons unsalted butter, melted
1 tablespoon blackberry jam
1/2 teaspoon ground nutmeg
800 grams pork loin, boned and fat-free
150 grams pitted blackberries, finely chopped
2 envelopes unflavored gelatin
1 egg
1 red apple, peeled and chopped
1 pit of nutmeg
Salt to taste
Auxiliary tools
Cake cutter with 2 cm diameter
English muffin tin, 30 x 13 cm
Dough
Mix the ingredients except water until a crumbly mixture forms
Add water and mix
Assemble over a floured surface, cover with plastic wrap, and refrigerate for 15 minutes
Filling
Mix well in a bowl the pork loin, bacon, onion, salt, and nutmeg. Reserve
Prepare the apple by peeling, coring, and chopping it
Dust with cinnamon and nutmeg. Reserve
Assembly
Unfold two-thirds of the dough and line the muffin tin
Spread one-third of the filling over the dough, leaving a 1/2 inch border
Top with half the apple mixture and half the blackberries
Alternate layers until all ingredients are used
Unfold the remaining dough into a rectangle, 32 x 15 cm
Place it on top of the muffin tin, cutting off any excess.
