Shortcrust pastry: 500 g flour, 1 egg, 180 g butter, 10 g salt, water.

500 g shortcrust pastry
600 g fresh cheese
200 g peeled garlic
200 g bacon
100 g raisins
3 eggs
(saffron)
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves cloves
1/8 teaspoon pepper.

Make the shortcrust pastry.

Cook the peeled garlic in boiling water for 10 minutes to 1/4 hour and soak in cold water. Mix the drained garlic and continue adding the cheese and spices. Mix with the diced bacon, then the eggs, the raisins.

Line a mold with part of the dough, pour in the mixture and cover with the remaining dough (sealing the edges). Cook in a hot oven (thermostat 6-7, 220°C) for around 1 hour.