Stork Nests

Sprinkle minced meat fix in one eighth of a liter of cold tap water, let it swell for a few minutes. Add the minced meat and knead everything together very neatly into a smooth dough. Put the dough into a baking bowl, smooth it out and split it into 8 segments as if it were a cake, so all the portions will be big on the spot. Separate the eggs from the shell. Cover each egg with one-eighth of the “mince pie”. Heat oil in a non-stick frying pan until hot. Fry the stork’s nests in it for 10 to 12 minutes until golden brown. Later, cut them diagonally and serve them either hot with tomato sauce or cooled down with mustard, farmhouse bread and gherkins as a picnic treat.

If you like garlic, mix a crushed clove of garlic into the minced meat dough at the beginning. – A spicy variation: instead of eggs, cover 8 large cubes of sheep’s cheese (feta) or mozzarella with the minced meat dough and fry as indicated. The stork’s nests become especially crispy if you deep-fry them in oil heated to 175 °C for 5 minutes.

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