Black Pudding pie

First let's do the dough:

In a deep bowl, sift the flour with a slide, make a small recess with your hand and pour water with vegetable oil. Salt and knead the dough so that it remains soft and does not stick to your hands. Roll the dough into a bun and, wrapped with cling film, send it to the refrigerator for 30 minutes.

Now we prepare the filling:

Cut the brisket, onion, potatoes and black pudding into small cubes. We also chop marjoram finely. We put the lard in a frying pan and heat it on a small fire. Add the onion and brisket to it, fry until the onion is soft. Put the potatoes and fry until tender – about 20 minutes.

The final stage will be the addition of blood with marjoram. Salt and pepper the finished filling to taste, mix. Cut the apple into pieces, sprinkle with lemon juice.

Proceed to the final stage of cooking:

Roll out the dough into a thin layer, stretch it on a baking sheet greased with a small amount of butter. Retreating 10 cm from the edge, we spread the salty filling, and apples on top of it. Wrap the dough and the edges so that the pie turns out to be in the form of a tube, cut off the excess.

Grease the pie with pre-melted butter and bake in an oven preheated to 190 degrees. The cooking time will depend on the type of oven - on average it is 30-40 minutes.

The pie is ready, bon appetit!