Include in Print View:

Meatcakes With Dried Fruits

Meatcakes With Dried Fruits recipe image
A unique international dish combining tender pork shoulder with dates, raisins, and pistachios, encased in a flaky pastry crust. The filling is enriched with cream and egg yolks for a rich, comforting texture. This hearty meatcake is perfect for special occasions, offering a balance of sweet and savory flavors.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 4883.3
Description
A unique international dish combining tender pork shoulder with dates, raisins, and pistachios, encased in a flaky pastry crust. The filling is enriched with cream and egg yolks for a rich, comforting texture. This hearty meatcake is perfect for special occasions, offering a balance of sweet and savory flavors.
Directions
  1. 1
    For the dough, mix the flour and salt, then cut in the butter with your fingertips until the mixture is crumbly.
  2. 2
    Add the egg to the center, add the cold water, and mix to form a dough, adding more water if necessary.
  3. 3
    Knead the dough briefly.
  4. 4
    Wrap the dough in plastic wrap and refrigerate for 1 hour before rolling out.
  5. 5
    For the filling, cover the pork shoulder with water and simmer for 1 1/2 hours until tender.
  6. 6
    Cut the cooked pork into small cubes.
  7. 7
    Pour 1 1/4 cups of the cooking broth through a strainer into a pot.
  8. 8
    Mix the sage with 1 tablespoon of water and add it to the pot along with the parsley.
  9. 9
    Bring the mixture to a boil.
  10. 10
    Add the pork cubes, dates, raisins, and pistachios to the pot and mix well.
  11. 11
    Remove from the heat.
  12. 12
    In a separate bowl, mix the sugar, salt, egg yolks, cream, and remaining ingredients (nutmeg, ginger, saffron) with a wire whisk.
  13. 13
    Combine this mixture with the meat and fruit mixture.
  14. 14
    Roll out the dough and line two cake pans with it, lining the pans with wax paper and filling with dry beans to prevent bubbling.
  15. 15
    In a preheated 190 C (374 F) oven, bake the dough for about 10 minutes until firm but still pale.
  16. 16
    Add the meat filling to the pans and bake for another 40 minutes at 190 C (374 F).
  17. 17
    Let the finished meatcakes stand for 5 minutes before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 4883.3kcal
% Daily Value *
Total Fat 198.1g305%
Saturated Fat 107.0g535%
Cholesterol 721.3mg241%
Sodium 2450.0mg103%
Total Carbohydrate 653.1g218%
Dietary Fiber 35.2g141%
Sugars 367.7g
Protein 152.1g305%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/meatcakes-with-dried-fruits/