Lucky pig

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Put 325 ml of lukewarm water into a mixing bowl and dissolve the yeast in it. Add the baking mixture and mix briefly with the dough hooks of the hand mixer on a low setting. Then knead at the highest setting for approx. 3 minutes to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. In the meantime soak the rolls in cold water. Peel and finely dice onions. Cut cheese into cubes of about 1/2 cm.

2. 2

   Squeeze the bread roll well and put it in a mixing bowl together with minced meat, 2 eggs and onions. Season with salt, pepper and mustard and knead with the dough hooks of the hand mixer. Finally mix cheese and pistachios into the minced meat mixture. Grease the pig's felicity pan (approx. 2 litre capacity/ approx. 30 cm long) well and sprinkle with flour. Lightly roll out 2/3 of the ciabatta dough and press it evenly into the mould so that some of the dough stands all around the edge of the mould. Sprinkle breadcrumbs on the bottom of the dough and put the mince in the tin. Press flat and beat the edges of the dough over the chopped mass. Roll out the remaining dough to the size of the mould. Separate the remaining egg and coat the edges of the dough with egg white, place the dough sheet on top and press the edges well together. Cut off any excess dough. Cut out 2 small circles as chimneys. Cover the pig and let it stand for another 20 minutes. Then place the pan on a grid and bake in the preheated oven, 2nd shelf from below, (electric oven: 200 °C/ gas: level 3) for about 1 hour. Turn the pork onto a baking tray lined with baking paper.

3. 3

   Roll out the remaining dough to the size of the mould. Separate the remaining egg and coat the edges of the dough with egg white, place the dough sheet on top and press the edges well together. Cut off any excess dough. Cut out 2 small circles as chimneys. Cover the pig and let it stand for another 20 minutes. Then place the pan on a grid and bake in the preheated oven, 2nd shelf from below, (electric oven: 200 °C/ gas: level 3) for about 1 hour. Turn the pork onto a baking tray lined with baking paper. Mix egg yolk and cream and brush the pig with it. Bake again for another 15-20 minutes until golden brown. Cut a snout and an ear out of cheese as you like. Press a peppercorn into the dough as an eye and cut a thin lemon spiral as a curly tail. Decorate the pig just before serving and arrange it on a plate with a bed of lettuce and some parsley. Serve hot or cold with mustard cream. Makes 12-16 slices

4. 4

   Mix egg yolk and cream and brush the pig with it. Bake again for another 15-20 minutes until golden brown. Cut a snout and an ear out of cheese as you like. Press a peppercorn into the dough as an eye and cut a thin lemon spiral as a curly tail. Decorate the pig just before serving and arrange it on a plate with a bed of lettuce and some parsley. Serve hot or cold with mustard cream. Makes 12-16 slices

5. 5

   with 16 discs:

Nutrition Facts

KCAL
340 kcal

CARBS
21 g

FATS
20 g

PROTEINS
22 g