Green cabbage pie with chorizo ​​and cheese

Grind hazelnuts in a food processor. Place hazelnuts in a bowl and flour and salt above it. Add 100 grams of butter and cut into small pieces with two knives. Add 100 grams of curd cheese and quickly knead into cohesive dough balls with cold hands. Cover the dumpling covered in refrigerator for about 20 minutes. Meanwhile, finely chop parsley. Cut cheese into small pieces. Untie eggs with the rest of cottage cheese. Stir in the cheese, 3/4 of the parsley and pepper. Cut chorizo ​​into cubes. Heat the rest of the butter in the stir-fry pan and bake the coals for about 2 minutes. Mix Chorizo ​​by coals and heat for approx. 1 minute. create coal through egg mixture. Sprinkle the countertop and the rolling pin with flour. Roll out the dough into a round piece of about 1/2 cm thick and 5 cm larger than the shape. Grease the mold and cover with dough. Distribute the coal mixture over it. Place in refrigerator until used.

Preheat the oven to 200 ° C or gas oven 4. Bake in the middle of the oven for about 40 minutes. Mix quail eggs over cake and sprinkle with the rest of parsley. Return the pie to the oven and bake until golden brown and cooked for approx. 20 minutes.