Pagan Cakes – with Meat, Bacon, Apples

Whisk the dough ingredients and chill for 1 to 2 hours.

Meanwhile, peel and dice the onion. Peel the apple, remove the core, finely dice. Make the goulash about 1 hour in lightly salted water.

Next, together with the streaky bacon, onions and apple cubes, put it through a meat grinder (or grind it in a hand mixer), add egg(s), cook a farce and season heartily with garlic, pepper, salt, fennel seeds, ground cumin and lovage.

Preheat the oven to 200 °C. Roll out the dough thinly, place the farce on it as a roll. Moisten the edges of the dough and fold them over. Brush with egg yolk and pierce several times with a needle so that the baking steam can escape. Place on a baking tray in the preheated oven form (2nd sliding rack from the bottom) and bake for 1 hour until golden brown.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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