Pounti auvergnat

Method

1. 1 Chop the broccoli, parsley, and onion coarsely and mix them with the minced pork.
2. 2 Do not blanch the vegetables beforehand; coarsely chopped fresh vegetables retain their vibrant green color and pungent flavor in pounti.
3. 3 Beat the flour with the eggs and milk until it forms a thin, crepe-like paste, then mix it into the filling.
4. 4 Pour half of the mixture into the greased mold, then sprinkle with soaked dried plums.
5. 5 Pour the remaining half of the mixture over the mold and tap it on the table to fill the gaps completely.
6. 6 Bake at 180 degrees for 55 minutes until golden brown on the surface, then let cool for 15 minutes before slicing. Can be eaten hot or cold.

With an appliance

• Air fryer 1 hr 20 min

  Replace step 6: spray oil on the pounti mold surface, run the hot air boiler at 195 degrees for 36 minutes and rotate the mold after 18 minutes; the meat and vegetable surface will set faster, large molds need to divide the mixture into two batches.