Photograph of the finished Pounti auvergnat

France · Bánh thịt cải cầu vồng Pounti auvergnat

Pounti auvergnat

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.8 lb
  • Photograph of Rainbow chard Rainbow chard 1.8 lb
  • Photograph of Prune Prune 11.3 oz
  • Photograph of Flour Flour 12.7 oz
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Fresh milk Fresh milk 3 cups
  • Photograph of Onion Onion 2
  • Photograph of Parsley Parsley 4.2 oz
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Black pepper Black pepper 0.6 oz

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.

Start cooking