Aluminum in the kitchen

Germany – Keine Fleishpasteten Recipe

Ingredients for the pastry

  • 1 ½ cup flour
  • 2½ oz suet
  • 1 egg yolk
  • 2 teaspoons
  • 1/2 cup cold water

Ingredients for the filling

  • 1 onion
  • 2 garlic cloves
  • 9 oz boneless pork neck
  • Pepper
  • Salt
  • Marjoram
  • Parsley
  • 1 egg yolk

Ingredients for the sauce

  • 2½ tomatoes
  • 1 ½ onion
  • ½ teaspoon mustard
  • 1 tablespoon extra-virgin olive oil
  • Salt


Put the flour and salt in a large bowl and add the cubes of suet, the egg yolk and the cold water. Use your hands to squeeze the pastry together and roughly shape into a small, thick pancake-shape. Wrap in cling film and refrigerate for at least 60 minutes.

Shred pork neck in a mixer and add the onion peeled, the garlic cloves, the marjoram and the parsley. Mix all the ingredients and put in the fridge for about 30 minutes.

Knead the dough on a clean. Reserve one-third of the pastry for lids. Divide the rest into 8 equal circles pieces (12 cm). Repeat the operation with the pastry for lids (8cm circles).


Put the largest circles in our Flan containers and fill them with the pork. Cover with the lids.

Brush the top of the Keine Fleischpasteten with beaten yolk egg. Place in the preheated oven (356°F) and bake for 20 minutes.

In the meantime, heat oil in sauté pan over medium heat. Add diced tomato and let start to cook down, about 15 minutes. When the tomatoes are cooked, add the mustard and the salt and whisk all the ingredients.

Put the Keine Fleischpasteten on the sauce and serve them.

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