You may already have some boiled beef – if so, go to filling directly. If not, you need to cook the soup stock and extract the meat from it.
- some boiled (or roasted, if you have some left over) beef
- some leftover veggies (i.e. cabbage) from stock-making (option)
- 1 cup of stock (or water, if stock not readily available)
- 1 large onion, chopped finely
- 2-3 cloves of garlic, chopped finely (option)
- 2 tbsp of oil
- spices (I use marjoram)
- some bacon bits, smoked side of pork, fried in small bots with onions
- When cool enough cut the meat in cubes and press through the meat grinder or mash with the food processor.
- Process recovered cabbage the same way.
- Brown the onion in oil on a large frying pan.
- Add garlic, if using.
- Add meat mash and slowly heat it up, mixing with the onion.
- Add some or the reserved stock (or water), so that the mixture is not dry (but not runny!!!)
- Add spices to taste – usually salt is essential, pepper recommended, and marjoram if desired
- When the mass is uniform in texture and spiced adequately, set aside or place in a bowl
- When the filling cools down to room temperature – you can start rolling out the dough.