In a large pan bring the water and oil to a boil and then add the flour (previously sifted with a pinch of salt) all at once and mix vigorously on low heat to eliminate the lumps. When the dough starts to come together, remove the pan from the heat, tip the dough onto a surface and knead briefly. Allow the dough to cool down while you prepare the filling: chop the onion and Alto Adige Speck PGI and saut\u00e9 in a little oil. When you have obtained a creamy base, add the meat and saut\u00e9 it.<\/p>\n
Splash with the brandy and turn the heat up to allow the alcohol to evaporate. Remove from the heat, mix in the mustard, goji berry jam, seasoning and finely diced caciotta cheese. Roll the dough out to a thickness of approx. \u00bd cm. Use a 10 cm round cutter to obtain pastry disks with which you will line 8 lightly oiled pie pans. Spoon the filling in, then cut out 8 smaller disks and use them to cover the pies. Seal the edges well and slit a cross in the top of each pie.<\/p>\n
Refrigerate for at least 1 hour; this will make the dough elastic and prevent it from breaking during baking. Bake at 180\u00b0 for 45 minutes and allow to stand for ten minutes before gently removing the pies.<\/p>\n
Preparation for the black mustard \u00e0 l\u2019ancienne:<\/strong><\/p>\n Coarsely chop the mustard seeds, without grinding them into a fine powder. Pour the water in a thin stream and beat well with a fork to achieve a creamy consistency. Allow to stand for about half an hour, before adding the other ingredients.<\/p>\n Pour the mustard into hermetically sealed jars, refrigerate for at least 24 hours before using, to allow the bitter components of the mustard seeds to partially disperse.<\/p>\n","protected":false},"excerpt":{"rendered":" In a large pan bring the water and oil to a boil and then add the flour (previously sifted with a pinch of salt) all at once and mix vigorously on low heat to eliminate the lumps. When the dough starts to come together, remove the pan from the heat, tip the dough onto a […]<\/p>\n","protected":false},"featured_media":4553,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[153],"chef":[30],"aceto_utilizzato":[143],"difficolta":[204],"collana":[152],"class_list":["post-4552","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipologia_piatto-antipasti","chef-serena-grossi","aceto_utilizzato-aceto-balsamico-di-modena-igp","difficolta-media","collana-foodblogger"],"acf":{"tempo_preparazione":40,"tempo_preparazione_source":{"label":"Tempo di preparazione","type":"number","formatted_value":"40"},"porzioni":"4 servings","porzioni_source":{"label":"Porzioni","type":"text","formatted_value":"4 servings"},"consortium_profile":"5","consortium_profile_source":{"label":"Consortium Profile suggerito","type":"select","formatted_value":"5"},"fonte":"","fonte_source":{"label":"Fonte","type":"url","formatted_value":""},"ingredienti":" Ingredients for the black mustard \u00e0 l\u2019ancienne:<\/strong><\/p>\n Ingredients for the black mustard \u00e0 l\u2019ancienne:<\/strong><\/p>\n\n
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