Knead the quark/potato, pre-cooled flour, salt, butter and freshly grated nutmeg into a smooth dough, wrap in foil and place in the refrigerator for about 120 minutes.
Cut the meat into small cubes, fry them in clarified butter, add the finely chopped onions and cook until golden, season with salt, pepper and a pinch of sugar. Pour in the soup and simmer gently for about half an hour.
Add the chopped chanterelles, green sour cream, spices, pepper and kitchen herbs and roast repeatedly for a few minutes until there is no more juice.
Roll out the dough on a floured plate 1/2 cm thick, fold once, roll out repeatedly. Repeat this process two more times to make the dough flaky.
Line a greased cake or pizza pan with the rolled out half of the dough and raise a rim. Be careful not to make holes in the dough. Spread the filling evenly on top.
Cut the remaining dough into nice strips and decorate the pie with a pastry grid.
Brush the grid with the beaten egg yolk. Bake in the oven heated to 200 °C for about 45 minutes.
Serve with crisp Vogerlsalat with fresh shallots/spring onions in a strong salad dressing and a dry Portugieser from the Nahe.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh ges
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