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1 kilogram of ground Bazna pork

1 large onion

1 small carrot

15 grams of salt

3-4 grams of freshly ground pepper

4 allspice berries

10 coriander seeds

a bit of nutmeg

2 tablespoons of dense sour cream

a pinch of thyme

2 eggs

2 tablespoons of oil

dill and parsley, finely chopped

1 sheet of puff pastry

1 egg, beaten, to brush on the pastryPreparation and cooking time: 2 hoursFinely chop the onion and carrot and add them to the ground pork. Put the mixture in a pot with some oil and place on the stove. Add 100 milliliters of water and simmer for 10 minutes, until that the meat softens and the water is absorbed or evaporates. Add the salt, spices, sour cream, and thyme, and mix well. Let the mixture cool. Finally, add 2 eggs and the finely chopped dill and parsley, and mix well.

Line a baking pan with puff pastry and prick it several times with a fork. Pour in the meat mixture and make sure that it is evenly distributed. Cover with strips of puff pastry and then brush these with the beaten egg. Bake at 180° C for 50-60 minutes.