The name for this dish gives a puzzle to the meaning of Müller/Jourdon, that he derived for himself from the buckwheat that is likewise Heathencorn. However, the buckwheat first came to
These are named pagon cakes. One should take a pastry and should then spread thin and put in the cooked meat and minced bacon, apple, pepper and egg. Then back than serve it and don’t spoil it.
Diese heißen heidnische Kuchen. Man soll einen Teig nehmen und soll den dünn ausbreiten. Und nimm gekochtes Fleisch und gehackten Speck und Äpfel und Pfeffer und Eier hinein. Und back das und servier es und verschandel es nicht.
For 6 (for 20; for 60) Ingredient
250 g (1 K; 3 K) Flour
2 (8; 24) Eggs
25 g (100 g; 300 g) Lard, Pork or butter
2-3 Tbsp (¼ c; ¾ c) Water
1 pinch (1/8 tsp; ¼ tsp) Salt
500 g (1.5 K; 4.5 K) Pork or Beef, ground
100 g (300 g; 900 g) Bacon
1 (3; 9) Apple, Sour winter
1 (3; 9) Onion
2 (6; 18) Garlic Cloves
¼ tsp (1 tsp; 1 Tbsp) Fennel Seeds
½ tsp (2 tsp; 2 Tbsp) Caraway Seeds
Salt and Pepper
1-2 (4; 12) Eggs
1 (1; 2) Egg Yolk
Make pie pastry dough for the base, allow to sit for 1-2 hours.
Meanwhile, peel onions and cube. Peel apples, core and cube. Cook meat for about 1 hour in weak salt water. Then with bacon, onion and apple pass through mincer, to reduce into small pieces. Add eggs and prepare stuffing with strong taste of spices.
Preheat oven to 200°. Roll out pastry and lay the stuffing and roll. Dampen the edges and roll over. Spread egg yolk on top, slit so steam can escape. Set on a baking tray in heated oven and bake for 1 hour or until golden brown.
NFN: I used a mix of 1/3 pork to 2/3 beef mince. We chopped the onions and apple finely to start with and did not pass them though a mincer. We found we had more than enough filling and had to make extra pastry. No fennel seeds where used.