Piquant lucky pig

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Crumble the yeast, dissolve in 325 ml of lukewarm water. Add baking mixture, knead with dough hooks for about 3 minutes until smooth. Leave to rise in a warm place for approx. 30 minutes

2. 2

   Soak the buns. Peel and finely chop the onions. Dice cheese finely. Squeeze the bread roll well. Knead with minced meat, 2 eggs and onions, salt, pepper and mustard. Knead cheese and pistachios into it

3. 3

   Grease the pig's lucky pig pan (approx. 2 l capacity; approx. 29 cm long) well and dust with flour. Roll out 2/3 of the bread dough slightly and press it evenly into the mould, so that some of the dough stands over the edge of the mould. Sprinkle the base with breadcrumbs. Press the mince into the form. Beat the edges of the dough over it. Roll out the rest of the dough to the size of the tin. Separate 1 egg. Brush edges of dough with egg white. Place the dough sheet on top and press down well at the edges. Cut off any excess dough. Cut out 2 small openings. Leave to rise for 20 minutes.

4. 4

   Bake in a hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3; 2nd shelf from below) for about 1 hour. Turn out onto the baking tray and brush with egg yolk. Continue baking for 15-20 minutes. If necessary, garnish with cheese ear and snout, peppercorn eye and lemon tails

Nutrition Facts

KCAL
300 kcal

CARBS
20 g

FATS
14 g

PROTEINS
21 g