Sauté the chopped onion in the hot butter until soft, add the bacon cubes and fry briefly. Add the meat and carrot and fry well, turning. Extinguish with red wine and cook a little.
Add the sour cream and season. Cook on low heat for about 5 minutes.
Remove from heat and cool in the frying pan.
Roll out two thirds of the dough and put it on a buttered baking tray of 24 cm ø (based on 4 servings), overhanging the edge a little bit. Spread the cooled filling evenly on the pastry base.
Slightly fold back the edge of the dough bottom and moisten with egg white. Roll out the lid from the last third of the dough and press it well smooth.
Brush the lid with egg yolk and perhaps decorate with scraps of dough cut out. Prick the lid a few times with a fork.
Bake at medium heat (180-200 °C) for about 50 minutes until golden brown and serve warm with leaf salad.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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