Reader's entry: Tasty recipe for the Limburg baked pie

Now that we can no longer fly to the Netherlands and back so quickly, I have a delicious recipe for our Limburg Dutch people here... I sometimes missed it, the Limburg baked pie from the butcher around the corner.

Well, this one can be compared very well with the German “Leberkäse”. All ingredients are available in Thailand. I buy the minced meat frozen at the Makro, where you can get a kilo as a large square, 1 cm thick piece. This is easy to process because the minced meat will thaw, but should not be warm when you start processing it.

Here's a link to Pinterest, where I put it: pin.it/1ObIW14 or directly to my googledrive: drive.google.com/. Let me know if it worked or if you have any questions!

Baked minced meat pie

Ingredients:

• 900 g Minced pork, not too lean
• 100 g Pork liver or chicken liver
• 18 g Salt
• 2 g black pepper, freshly ground
• 2 g mustard flour
• 1,5 g Nutmeg
• 0,5 g ginger powder – or alternatively Chinese 5 spice powder
• 0,5 g Cardamom, ground
• 5 grams baking powder (with phosphate)
• 150 g of water, very cold, to the freezing point

To oil the mold 1 tablespoon of oil.

Preparation:

• Preheat the oven to 180 degrees (top and bottom heat).
• Place all ingredients in a food processor. Mix well with the cutting blade for 5 to 10 minutes until a well-bound, sticky mass has formed.
• Choose an appropriately sized baking tin, oil it, put the pie mass in the tin and smooth it out with wet hands. Cut a diamond pattern with a dough knife.
• Place the baking tin on the middle rack in the preheated oven. Place a bowl filled with water next to or under the mould.
• Bake at 10°C for 180 minutes, then set the temperature to 150°C and bake for another 50 minutes.
• Then continue grilling for another 5 to 10 minutes using only the top grill, until the surface of the pie turns light brown.
• Leave the pie in the open oven without heat for 15 to 20 minutes.

Here are the baking times:

• 10 minutes - 180° degrees
• 50 minutes - 150° degrees
• 05 minutes – with grill
• Let steep for 20 minutes

When the pie is well chilled, you can slice or slice it.

This recipe comes from Germany, because there is no recipe for Limburg baked pie available in the Netherlands. I have adjusted it a bit, because the German recipe uses 100 grams of minced beef instead of liver. However, the liver gives that typical taste of our own baked pie. However, both ways produce a delicious dish.

The temperature of the water must be cold, because the water can bind with the mass if the whole is not warmer than 14 degrees. It may be below, but the best is this temperature.