A great pasta dish for any occasion:
The day before, prepare the flour, the juice of a lemon, vinegar, light butter and sour cream to a dough and put it in the refrigerator. The dough is left to rest until the next day. The roast pork is turned, the onion is sauteed in a little Íl, then mixed with the tomato puree, spices, a raw egg, paprika cream and sour whipped cream. The dough is rolled out thinly and cut into rectangular pieces, on each of which a heap of the filling is placed. Brush the edges with egg white and fold them into a letter shape. Press the edges well, brush the surface of the pastry with egg yolk and bake in a hot oven until golden brown. Serve with ice-cold mixed salad.
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