Swedish-style Speckkuchen

1. Stage

The dough can be prepared in advance, since it needs to be frozen for at least 2 hours. Cold butter and half a cup of flour are turned into crumbs. You can chop it with a knife, you can use a food processor, you can grind it with your hands.

2. Stage

Add the sour cream and knead the dough with a spoon.

3. Stage

Next we will knead the dough on the surface, sprinkling it with the remaining flour. All the flour may not be needed. Knead for a long time, about 7 minutes, until you get a homogeneous, plastic dough, which does not crumble and does not stick to your hands. Place the dough ball in a bag and put it in the freezer for at least 2 hours.

4. Stage

Raisins are washed and poured in water, leave for about 30 minutes.

5. Stage

Prepare the stuffing: finely chop onion and bacon, throw raisins on a sieve, dry with paper towel.

6. Stage

Mix everything in a bowl and add freshly ground black pepper. There should be a lot of pepper, half a teaspoon is the minimum.

7. Stage

Turn on the oven to preheat to 175-180*C. Take the dough out of the freezer and leave it on the table in the kitchen for 30 minutes. Cut the dough into 3-4 pieces.

8. Stage

On a silicone mat lightly sprinkled with flour, roll out a piece of dough into a thin layer of 2-2.5 mm. Using a mold, cut out circles with a diameter of no more than 10 cm. I have a ring with a diameter of 7.5 cm.

9. Stage

Place a teaspoon of filling on a circle of dough and pinch the pie on top. The dough is docile, does not tear, and sticks together beautifully.

10. Stage

Make patties until the dough runs out. Transfer to a baking tray. I made 21 small patties with this amount of dough.

11. Stage

Bake the patties for no more than 20 minutes, they will not be very crispy. Transfer the patties to a suitable container and invite guests for a bite to eat. GOOD TIME!