Pasta Pie with Sausage Meat and Ham – *

Pasta dishes are just always delicious!

(*) Magroonae pasta (**) Pasta of 10 x 250 mm, enough for 4 to 5 people.

Cook the pasta in enough salted water al dente, that is just soft on the stove. Drain and cool immediately under cold tap water.

Let drain well.

Cut the ham into small strips and mix with the sausage meat.

Split the puff pastry into two portions. Roll out the first unit 3 mm thick into an oblong rectangle. Spread the sausage meat and ham 100 mm wide and 250 mm long in the middle of the pastry. Spread the pasta evenly on top. Brush the edges of the dough with tap water.

Roll out a rectangle of the remaining dough in the same way and place it exactly over the filling. Neatly smooth the edges, trim back to 1 5 mm wide, then roll inward and press together with a fork. Make a small steam release hole in the center of the pie. Puff up the pâté with leftover dough, if desired.

Immediately before baking, mix the egg yolks with the cream and brush the pie with it.

Bake the pâté in the oven heated to 200 °C on the second lowest shelf for 30 to 35 minutes.

In the meantime, cook the tomato sauce on the stove: Remove the peel from the onion and garlic clove, chop finely and steam in the butter. Add the tomatoes with their juice and the tomato puree. Season the sauce with salt and pepper and simmer on a low heat for about 2 minutes.

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