Auvergne pounti with chard and prunes
A rustic pork, chard and herb bake dotted with soft prunes.
Active time35 min
Cooking1 h
Total2 hResting : 20 min
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Ingredients
- 3 fresh chive stems
- 3 fresh flat-leaf parsley sprigs
- 300 g fresh green chard leaves
- 1 garlic clove
- 1 onion
- 50 g fresh flat-leaf parsley
- 300 ml milk
- 6 raw eggs
- 350 g raw pork sausage meat
- 200 g cooked roast pork
- 150 g wheat flour
- 10 ml olive oil
- 1 pinch of ground black pepper
- 180 g pitted prunes
- 1 pinch of fine salt
Preparation
Heat the oven to 180 °C. Chop the cooked pork. Peel and chop garlic and onion. Wash the chard leaves, parsley and chives and chop finely.
3 fresh chive stems3 fresh flat-leaf parsley sprigs300 g fresh green chard leaves1 garlic clove1 onion50 g fresh flat-leaf parsley200 g cooked roast pork- oven
- knife
- chopping board
Whisk flour, eggs and milk in a bowl until smooth. Mix in chard, herbs, garlic, onion, roast pork and sausage meat. Add salt and pepper and combine thoroughly.
300 ml milk6 raw eggs350 g raw pork sausage meat150 g wheat flour1 pinch of ground black pepper1 pinch of fine salt- bowl
- whisk
- spoon
Line a terrine with baking paper and brush with oil. Add the mixture and press the prunes into the surface. Bake uncovered for about 60 minutes until the centre is set and the sausage meat is cooked through.
10 ml olive oil180 g pitted prunes- terrine
- baking paper
- pastry brush
- oven
Remove the terrine using oven gloves and cool for about 20 minutes. Slice and serve warm.
- oven gloves
- knife
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration