Shred carrot, 1 onion and celery, pour with beer, salt, pepper, cook for 15 minutes, then cool.

Pour the pork with prepared marinade and leave for 3 hours. Then take the meat out, filter the marinade, leave out vegetables.

Dry the pork, fry with lard until golden, take out.

Fry onion and lard dices in the remaining grease, mix with marinated vegetables, add sour cream and bring the mixture to boil. Then cool the mixture, stir with egg, greens and stuff.

Slice ham thinly.

Roll the dough out into two layers, put the one on soaked baking tray. Scatter over ham, then vegetables mass and meat. Cover with the second dough layer, tweak the edges. Brush the surface of a pie with yolk, dock with a folk in some places and bake for 40 minutes over 355°F.