Saarbrücken Meat Pie

A delicious strawberry recipe!

Rinse the meat and cut into 2 cm small pieces. Make a spicy marinade from the pickling ingredients and soak the meat cubes in it for about 24 hours. Make a yeast dough, divide it into two equal portions and roll it out. Roll out the bottom sheet a little larger, as it will help form the edge for the pie. Grease a 20 cm dia. pie or tart springform pan and line it with the larger sheet. Press the edge up and firmly. Sprinkle in some breadcrumbs. Mix the dried pieces of meat, the sausage stuffing and the rest of the breadcrumbs and fill it into the form. Whip the sour cream until creamy and pour it over the top. Then put the dough lid on, brush it with egg yolk and make small incisions with a kitchen knife. Bake at 200 °C on the middle shelf in a heated oven. If the surface gets too dark, cover it with aluminum foil. The pie is served on the spot after baking. It is cut into pieces and eaten with green salad. It is served with a good Saar wine.

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