375 g of wheat flour
250 g of butter or margarine
1/2 teaspoon of salt
Filling:
250 g of smoked pork fat
250 g of chicken or veal liver
250 g of beef or chicken
salt and pepper to taste
garlic to taste
1 cup of Madeira wine
6 eggs
375 g of wheat flour
250 g of butter or margarine
1/2 teaspoon of salt
Filling:
250 g of smoked pork fat
250 g of chicken or veal liver
250 g of beef or chicken
salt and pepper to taste
garlic to taste
1 cup of Madeira wine
6 eggs
Pastry: Cut the butter into small pieces over the flour, add the salt and first knead with a fork, then quickly massage with your hands
Leave the pastry in the refrigerator for half an hour
Prepare the filling by cutting the pork fat, chicken liver, and beef or chicken into large chunks
Fry rapidly
Let it cool and pass through a meat grinder twice
Add the seasonings, wine, and eggs to the pastry
Check the seasoning
Take out the pastry from the refrigerator and line a medium rectangular mold with it
Add the filling and cover with the remaining pastry
Make two openings in the pastry for steam to escape
Bake in a moderate oven for 1 hour and 15 minutes
You can vary it by placing half of the filling, then a layer of pork fat or liver chunks, and finally covering with the other half of the pastry
The amount of pork fat or liver should be added additionally, not taken away from the quantity given above.
