{"id":24645,"date":"2026-03-27T17:36:05","date_gmt":"2026-03-27T15:36:05","guid":{"rendered":"https:\/\/zelbukis.lt\/?p=24645"},"modified":"2026-05-10T14:54:43","modified_gmt":"2026-05-10T11:54:43","slug":"velykinis-pyragas-su-mesa-kiausiniais-ir-zalumynais","status":"publish","type":"post","link":"https:\/\/zelbukis.lt\/en\/velykinis-pyragas-su-mesa-kiausiniais-ir-zalumynais\/","title":{"rendered":"Easter cake with meat, eggs and greens"},"content":{"rendered":"<p><em><strong>Author of the recipe and photos:<a href=\"https:\/\/samanotas.substack.com\/\" target=\"_blank\" rel=\"noreferrer noopener\"> Ieva \u0160idlait\u0117<\/a><\/strong><\/em><\/p>\n\n\n\n<p class=\"translation-block\"><strong>For the dough you will need:<\/strong><br><em>175 g lard (available in stores)<br>175 ml water<br>500 g Zelbukis <a href=\"https:\/\/zelbukis.lt\/en\/product\/kvietiniai-miltai-550c\/\" target=\"_blank\" rel=\"noreferrer noopener\">wheat 550C<\/a> flour<br>a pinch of salt.<\/em><\/p>\n\n\n\n<p class=\"translation-block\"><strong>For the filling you will need:<\/strong><br><em>1 kg of minced meat<br>1 egg<br>a tablespoon of <a href=\"https:\/\/zelbukis.lt\/en\/product\/rupus-ruginiai-miltai\/\" target=\"_blank\" rel=\"noreferrer noopener\">rye flour<\/a><br>1-2 cloves of garlic<br>1 onion<br>salt and pepper<br>4-5 hard-boiled eggs<br>200 g of boiled greens (spinach, nettle, chard leaves or others)<\/em><\/p>\n\n\n\n<p class=\"translation-block\"><strong>For the filling<\/strong><br><em>1\/2 l broth<br>3 \u2013 4 tbsp. gelatin<\/em><\/p>\n\n\n\n<p><em>1 beaten egg for brushing<\/em><\/p>\n\n\n\n<p>First, prepare the dough. Place the lard, salt, and water in a saucepan and heat until all the lard has melted. Sift the flour into a bowl, make a well in the middle, and pour the hot lard and water into it. Mix everything with a wooden spoon, and when it is smooth, knead well with your hands. Wrap the dough in plastic wrap or cover with a kitchen towel and leave to rest for half an hour.<\/p>\n\n\n\n<p><br>Meanwhile, prepare the filling. Chop the onions and garlic and add them to the minced meat along with the egg, salt, pepper and flour, mix everything well. Peel the eggs and cut them in half. Squeeze the greens well, mixing them in a handful, even \u201csqueezing\u201d them if necessary, it is important that as little water as possible remains.<\/p>\n\n\n\n<p><br>Grease the baking tin with fat and sprinkle with flour. Take 2\/3 of the dough and roll out a sheet of dough about 1\/2 cm thick, carefully so as not to make holes, and place it in the baking tin. The sheet should be slightly larger than the tin so that the edges hang over the edges. Add half of the minced meat, then add the greens. Press everything lightly with your palm so that there are no gaps. Place the boiled eggs or the remaining minced meat on them in a row in the middle, press lightly again to fill the gaps. Roll out the remaining dough and place it on top of the pie. Cut off the edges of the lid so that there is no excess dough, and the edges of the bottom dough as well, leaving the edges slightly larger so that you can fold it over the top, brush with egg wash, fold and press with your fingers. Cut a hole in the middle to let the steam escape, you can even insert a \u201cchimney\u201d made of foil. Brush the entire top of the cake with beaten egg, use the remaining dough to make decorations and place in an oven preheated to 200 degrees. After 20 minutes, reduce the heat to 160 degrees and bake for another 1.5 hours. Remove the baked cake and let it cool.<\/p>\n\n\n\n<p><br>When the cake cools, the meat falls off and a free space appears between the dough and the filling. We fill that space with jellies made from broth and gelatin. You can even use the roll from a cube if you don't have homemade. We swell the gelatin in the broth and dissolve it over very low heat, without boiling. Then we pour it into the cake through the hole that was left for the steam to escape. We pour it slowly so that it has time to be absorbed and until you see that the liquid has already reached the surface. Then we put the cake in the refrigerator to set.<\/p>\n\n\n\n<p><br>This jelly cake holds its shape very well and can be cut into slices very nicely. It only needs to be made 1-2 days before slicing. We eat it with horseradish mayonnaise, pickled or fermented vegetables.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"669\" height=\"1000\" data-id=\"24649\" src=\"https:\/\/zelbukis.lt\/wp-content\/uploads\/2026\/03\/K1I9523_web.jpg\" alt=\"\" class=\"wp-image-24649\" srcset=\"https:\/\/zelbukis.lt\/wp-content\/uploads\/2026\/03\/K1I9523_web.jpg 669w, https:\/\/zelbukis.lt\/wp-content\/uploads\/2026\/03\/K1I9523_web-600x897.jpg 600w, https:\/\/zelbukis.lt\/wp-content\/uploads\/2026\/03\/K1I9523_web-201x300.jpg 201w, https:\/\/zelbukis.lt\/wp-content\/uploads\/2026\/03\/K1I9523_web-580x867.jpg 580w\" sizes=\"(max-width: 669px) 100vw, 669px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1000\" height=\"669\" data-id=\"24648\" src=\"https:\/\/zelbukis.lt\/wp-content\/uploads\/2026\/03\/K1I9529_web.jpg\" alt=\"\" class=\"wp-image-24648\" srcset=\"https:\/\/zelbukis.lt\/wp-content\/uploads\/2026\/03\/K1I9529_web.jpg 1000w, https:\/\/zelbukis.lt\/wp-content\/uploads\/2026\/03\/K1I9529_web-600x401.jpg 600w, https:\/\/zelbukis.lt\/wp-content\/uploads\/2026\/03\/K1I9529_web-300x201.jpg 300w, https:\/\/zelbukis.lt\/wp-content\/uploads\/2026\/03\/K1I9529_web-768x514.jpg 768w, https:\/\/zelbukis.lt\/wp-content\/uploads\/2026\/03\/K1I9529_web-580x388.jpg 580w, https:\/\/zelbukis.lt\/wp-content\/uploads\/2026\/03\/K1I9529_web-860x575.jpg 860w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/figure>","protected":false},"excerpt":{"rendered":"<p>Recepto ir nuotrauk\u0173 autor\u0117: Ieva \u0160idlait\u0117 Te\u0161lai reik\u0117s:175 gr kiaul\u0117s tauk\u0173 (b\u016bna parduotuv\u0117se)175 ml vandens500 g Zelbukio kvietini\u0173 550C milt\u0173\u017eiupsnio druskos. \u012edarui reik\u0117s:1 kg far\u0161o1 kiau\u0161inio\u0161auk\u0161to rugini\u0173 milt\u01731-2 skilteli\u0173 \u010desnako1 svog\u016bnodruskos ir pipir\u01734-5 kietai virt\u0173 kiau\u0161ini\u0173200 gr virt\u0173 \u017eal\u0117si\u0173 (\u0161pinat\u0173, dilg\u0117li\u0173, mangold\u0173 lapeli\u0173 ar kit\u0173) U\u017epildymui1\/2 l sultinio3 &#8211; 4 a. \u0161. \u017eelatinos 1 plakto [&hellip;]<\/p>\n","protected":false},"author":451,"featured_media":24646,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[496,550],"tags":[],"class_list":["post-24645","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptai","category-saldus-kepiniai"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Velykinis pyragas su m\u0117sa, kiau\u0161iniais ir \u017ealumynais - Zelbukis<\/title>\n<meta name=\"description\" content=\"Velykinis pyragas su m\u0117sa, kiau\u0161iniais ir \u017ealumynais\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zelbukis.lt\/en\/velykinis-pyragas-su-mesa-kiausiniais-ir-zalumynais\/\" \/>\n<meta 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