Filled Puff Pastry Pig

Ingredients

• 450 g puff pastry (frozen)
• 2 onions
• 1 Garlic clove
• 2 tbsp oil
• 250 g Mushrooms
• 2 tbsp chopped parsley
• 40 g chopped pistachios
• 500 g seasoned pork mince
• 2 Eggs
• 2 egg yolks
• Salt
• pepper (ground)
• 1 black olive

Instructions

1. 1.

   Let the puff pastry thaw. Clean and finely chop the mushrooms. Peel and finely chop the onions and garlic, then sauté them in hot oil until translucent; add the mushrooms and cook for 10 minutes. Mix the mushroom mixture with parsley, pistachios, pork mince, and eggs. Season with salt and pepper. Cut a pig shape about the size of a baking sheet from cardboard.

2. 2.

   Roll out the puff pastry and cut two pigs according to the cardboard template. Line a baking tray with parchment paper, place one pastry sheet on it. Spread the filling on top, leaving a small border; brush the border with water. Place the second pastry sheet over the filling and press the edges firmly together.

3. 3.

   Whisk the egg yolks with 1 tbsp water and brush the pastry surface. Press the olive into the pastry as an eye. Bake the lucky pig in a preheated oven at 200°C for about 40–45 minutes, brushing it with egg yolk 2–3 times during baking.