Pastrmajlija

Ingredients

• 500 g strong white bread flour
• 7 g fast action dried yeast
• 1.5 tsp salt, for the dough
• 1 tsp sugar
• 320 ml lukewarm water
• 3 tbsp sunflower oil, for the dough
• 600 g pork neck or shoulder
• 2 tsp sweet paprika
• 0.5 tsp hot paprika
• 1.5 tsp salt, for the meat
• 0.5 tsp black pepper
• 4 tbsp sunflower oil, for the meat
• 4 eggs
• 3 pickled hot green peppers
• 60 g kashkaval or mild sheep's cheese, coarsely grated

Before you cook

• Cut the pork into one and a half centimetre cubes, keeping some of the fat on.
• Toss the pork cubes in a bowl with the sweet paprika, hot paprika, meat salt, black pepper and four tablespoons of oil.
• Cover the bowl and leave the pork to marinate in the fridge for at least 1 hour, or overnight.
• Put the flour, yeast, dough salt and sugar in a large bowl and stir them together.
• Pour in the lukewarm water and three tablespoons of oil and mix to a soft dough.
• Knead the dough for 10 minutes until it is smooth and springy.
• Cover the bowl and leave the dough somewhere warm for 1 hour, until doubled in size.
• Slice the pickled peppers into rings.
• Grate the kashkaval.

Steps

1. Heat the oven to 240C and put a heavy baking tray inside to get hot.
2. Knock the risen dough back and divide it into four pieces.
3. Roll each piece out on a floured surface into a long oval about thirty centimetres by fifteen.
4. Lift the ovals onto sheets of baking paper.
5. Pinch and roll the edge of each oval upwards to make a raised rim that will hold the juices.
6. Take the pork out of the fridge and spread the cubes over the four bases in a single layer, pressing them lightly into the dough.
7. Spoon any marinade left in the bowl over the meat.
8. Slide two pastrmajlije, still on their paper, onto the hot tray.
9. Bake for 15 minutes, until the dough is set and the pork is browning at the edges.
10. Crack an egg onto the centre of each one.
11. Return them to the oven for 5 minutes, until the white has just set.
12. Take them out and scatter over half the grated kashkaval so it melts on the hot surface.
13. Bake the remaining two the same way.
14. Lay the pickled pepper rings over the tops.
15. Cut each pastrmajlija across into thick fingers and serve straight away while the yolk is still soft.