Turtier Recipe

Step 1 Sift the flour and mix with baking powder. Separate the egg yolk from the protein (you will not need the protein). Add salt, sugar to the egg yolk and mix well. Add softened margarine to the egg yolk and mix. Then add sour cream to the margarine and eggnog mass. Once again, mix everything well. Add the flour step by step. Knead the dough and refrigerate for 20 minutes. Cut the meat into small pieces, and then cap it with a heavy knife. It should come out of the mince, although the pieces should still be larger than the meat grinder when handling the meat grinder in a large net.

Step 2 Cut the onion into small cubes. Heat a large frying pan with a little oil, place the onion, fry until tender, 5 minutes. Add the pork. Increase the heat to maximum, frying in continuous stirring conditions until the meat changes color. Pour in the broth. Season with eggplant, salt and pepper. Bring to a boil, cover with a lid and simmer over low heat for 20 minutes. Remove from heat, add 2 tbsp. breadcrumbs, cinnamon, cloves and mix. Divide the dough into 2/3 and 1/3 proportions. Roll out a large part so that it covers a 22 cm diameter shape. Stick the dough to the edges. Sprinkle the dough with the remaining breadcrumbs.

Step 3 Transfer the meat fillings to the prepared mold. Cover the remaining flattened dough and touch the edges. Make a round hole 1 cm in diameter in the center of the cake. Insert a parchment tube into the hole made to remove excess steam. Mix the egg yolks with the cream and spread it on the surface of the cake. Bake at 200 degrees for 10 minutes, then reduce the temperature to 160 degrees and bake for another 20-25 minutes. Let cool slightly before serving. Enjoy deliciously.