Pounti from Auvergne

Ingredients for 1 servings:

• 300 g bacon, diced
• 300 g minced pork
• 200 g chard, only green parts without midrib
• 1 large onion(s), chopped
• 1 bunch parsley, chopped
• some thyme, blossom or dried
• 180 g plum(s), dried, cut into small pieces
• 1 cup milk
• 4 eggs
• some salt and pepper, freshly ground
• 120 g flour
• some butter
• some semolina

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chop the green leaves of the chard and mix with the bacon, minced pork, onions, parsley, spices, milk, eggs, and flour to form a dough. Knead. Butter a Bundt pan and sprinkle with semolina. Pour the filling into the pan. Preheat the oven to 210°C and leave the pan at this temperature for 10 minutes. Then reduce the oven temperature to 170°C and bake for another 45 minutes. If the pounti is getting too brown, cover with aluminum foil. Turn out after it has cooled. The original pounti from Auvergne is made with cardoon. If you can’t find this vegetable, you can use chard as a substitute. Pounti is often served cold as a starter or warm with a fruity sauce.