For a rectangular baking tray, greased For the base, roll out half of the dough a little larger than the baking tray. Spread the dough on the prepared baking sheet so that it overlaps the edge of the baking sheet by about 15 mm. Prick the bottom with a fork. For the lid, roll out the remaining dough about 6 cm larger than the baking tray, place on parchment paper, roll up and leave to cool.
Filling: warm butter in a frying pan, add onion and parsley, steam. Set aside, cool.
Sprinkle bread crumbs over the bottom of the dough. Mix sausage meat, cornflour and yolk, spread evenly on the dough base form with a rubber scraper that has been rinsed when cool. Spread onion mixture set aside evenly over sausage meat. Alternately place ham, pickles and tomatoes on top, season. Brush edge of dough with egg, loosely place dough lid on top, cut overhanging dough into small pieces with scissors. Place leftovers on top of each other, set aside for garnish. Brush pastry lid with egg, prick with a fork.
Bake for about 35 minutes in the lower half of a 200 °C oven.
Tip: in summer use fresh tomatoes, sliced, instead of canned tomatoes.
Tip: always use an aromatic ham, it will give your dish a wonderful touch!
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