Prekmaš with a Twist

Ingredients

• 500g (1.1 lb) pork or beef, cubed 500g (1.1 lb) pork or beef, cubed
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• 1/2 teaspoon marjoram 1/2 teaspoon marjoram
• Salt and pepper to taste Salt and pepper to taste
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 150g (2/3 cup) unsalted butter, cold and cubed 150g (2/3 cup) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 35g (total), 2g (sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cubed pork or beef to the skillet and cook until browned on all sides.
3. 3.
   Sprinkle the paprika, caraway seeds, marjoram, salt, and pepper over the meat. Stir well to coat the meat evenly with the spices.
4. 4.
   Reduce the heat to low, cover the skillet, and let the meat simmer for about 1 hour, or until tender.
5. 5.
   While the meat is simmering, prepare the pastry crust. In a large mixing bowl, combine the flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
6. 6.
   Gradually add the cold water to the flour mixture, mixing until a dough forms. Knead the dough lightly until smooth.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Roll out the pastry dough on a floured surface to fit the size of your baking dish.
9. 9.
   Transfer the cooked meat mixture to the baking dish and cover it with the rolled-out pastry dough. Trim any excess dough and crimp the edges to seal.
10. 10.
    Brush the pastry with the beaten egg to give it a golden color.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Pork or beef — For a tender and flavorful Prekmaš, choose cuts of meat that are suitable for slow cooking, such as shoulder or chuck. Trim any excess fat before cubing the meat to ensure a leaner dish.

Tips & Tricks

• To enhance the flavors, marinate the cubed meat in the spice mixture overnight before cooking.
• Serve Prekmaš with a dollop of sour cream or yogurt for added creaminess.
• Experiment with different spices and herbs to personalize the dish to your taste.
• If you prefer a lighter version, you can use chicken instead of pork or beef.
• Leftover Prekmaš can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve Prekmaš warm, straight from the oven, to fully enjoy the crispy pastry and tender meat. Accompany it with a side of sauerkraut or a fresh green salad for a well-rounded meal.

Presentation advice

Present the Prekmaš on a large serving platter, allowing the golden pastry crust to take center stage. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for a pop of color.