You can serve such a pig both on holidays and on weekdays. Prepares quickly, looks original. The main thing is delicious and satisfying.
It is necessary
- - 1 kg of potatoes,
- - 600 g minced meat (pork in half with beef),
- - 3 onions,
- - about a glass of flour,
- - 1/2 glass of milk
- - 2 eggs,
- - 50 g butter,
- - salt, pepper - to taste.
Instructions
Step 1
I make a classic puree. I put chopped onion, salt, pepper and a little water in the minced meat. The filling should not be too juicy. Then I add a little flour to the puree. Put more the first time: it will be easier to shape the pig. In general, the more flour you put, the more bland the mashed potatoes become, so you need to salt the potato dough.
Step 2
I take a regular bag, cut it to make a "towel" made of polyethylene. I spread the puree, knead it into a layer (you can help yourself with a rolling pin). I spread the minced meat in the middle, then carefully bring the edge of the bag up to the top until the edges of the potato layer touch.
Step 3
Gently move the resulting carcass onto a baking sheet covered with foil. You can proceed to the architectural beauties: I add a little more flour to the remains of the puree and sculpt "ears" and "patch", "tail" with a squiggle in the back! The eyes can be made from olives or carrot slices.
Step 4
On top of the pig, I coat it with an egg to make it blush. And shutter in a hot oven for 40-50 minutes. Sometimes, if there is a desire, I sculpt another piglet. True, there is very little filling in it, but it crunches great!
