- 2 lb pork meat
- lemon juice
- 3 ½ oz Pecorino cheese
- 1 small bunch parsley
- white wine
- black pepper
Roughly chop the pork meat with a knike. Mix in some salt, lemon juice, grated Pecorino or primosale cheese, a bunch of chopped parsley, the white wine, and finally season with black pepper. Mix well and leave to rest for 30 minutes. Roll out the risen dough until 0,2 inch thick.
Arrange the pastry sheet in a round well greased oven tin so that it lines the bottom and sides. On the pastry sheet spread a thin layer of pork lard using your hands, then put the minced pork on top. Cover with a pasry disk and seal the eges in a piping shape.
Bake at 350° F until the surface is golden brown.