1 pound potatoes, peeled and cubed
1 tablespoon vegetable oil
6 eggs
3/4 cup baking powder
2 cubes beef bouillon
3 1/4 cups water, divided
1/2 cup brine
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Heat oil in a large saucepan over medium heat. Stir fry potatoes until crisp and golden brown. Stir fry in 1 tablespoon oil.
Sterilize chicken thighs and cut into cubes
2 tablespoons vegetable oil in a large skillet. Stir fry onions and celery in oil until light golden brown.
Lightly coat a 7x9 inch baking dish.
Pour half of the potatoes over the top of the dish and seal evenly. Pour remaining water over the potato layer and tie in the kitchen towel. Brush some of the oil onto the bottom of the dish and fill the rest of the potato with remaining water.
Brush with first line of pastry developer, sealing edges. Place bow tie at end of each sheet. Bring center of sheet to the edge of the pie while pouring half of brine over top.
Bake 100 minutes in the preheated oven until golden brown. Cool 20 minutes and sprinkle remaining brine all over top. Do not open wrapped sheets. Bake sausages or pork in oven for at least 2 hours.