“Paca”

Preparation steps

• BARK PREPARATION:
• Place the first baklava crust on a square baking tray. Sprinkle with melted butter just like when making gibanica.
• Put the second on the first crust and sprinkle it with melted butter.
• Repeat this until all the crusts are used up.
• Place the crust to lightly bake in a preheated oven at a temperature of 100 * C. Bake until the crust takes on a brown color. CREAM PREPARATION:
• Melt the butter in a skillet and add the flour. Fry the flour over a low heat, stirring constantly, until it turns brown.
• Steam with a lukewarm stock and stir constantly so that no lumps form.
• When the mixture is even, stirring constantly, add sour cream in which you have previously mixed the eggs well.
• Add "Vegeta", salt to taste and add finely chopped garlic.
• Spread this mixture on the baked crusts. Align.
• PREPARATION OF MEAT FOR SPREADING:
• Put the butter in another small sieve to melt the butter.
• Add pre-cooked meat that needs to be minced first.
• Add red ground pepper to the meat mixture and let the water evaporate. Add salt to taste.
• Sprinkle this mixture over the cream.
• NOTE: In case of serving a day later, reheat the cream and add to the crust just before serving, the crust must be crispy.