Herb pies with knuckle of pork ragout
easy
135 mins
135 mins
Ingredients
- 1 jambon et jarret de porc (environ 1 kg)
- 250 g Potatoes
- 7-10 Tbsp Salt
- 1/8 l Milk
- 1 cube (42 g) Yeast
- 1/2 TEASPOON Sugar
- 250 g Flour
- 1 collar Parsley
- 2 Egg Yolk
- 7-10 Tbsp white pepper
- 1 (750 g) cabbage
- 1 medium onion
- 2 TABLESPOONS Butter or margarine
- 2 packages "Light sauce with cream"
- 2 TABLESPOONS grainy mustard
- 7-10 Tbsp Grease
Directions
- 1
Wash the meat and cook in 2 litres of boiling water for about 2 hours. Peel and wash potatoes and cook in salted water for about 20 minutes. Warm up the milk. Mix yeast, milk, sugar and 100 g flour.
- 2
Let the dough rise for 5 minutes. Wash and chop the parsley. Drain the potatoes, mash them and knead with the parsley, remaining flour, egg yolk, salt, pepper and the yeast dough. Cover and leave to rise in a warm place for about 20 minutes.
- 3
Form the dough into 8 dumplings and place them in a greased casserole dish. Let it rise again for about 20 minutes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes.
- 4
Clean, wash and chop the cabbage. Peel onion and cut into rings. Take the meat out of the stock and let it cool down a bit. Measure out 1/2 litre of stock. Brown onion in hot fat, take out.
- 5
Sauté the savoy cabbage in the frying fat and deglaze with the stock. Cook for about 15 minutes. Remove meat from the bones, dice and add. Stir in sauce powder and cook for about 1 minute. Season ragout with mustard, salt and pepper.
- 6
Serve with burgers and onion rings.
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