Pounti Auvergnat

In a large bowl combine together ground pork, chopped bacon, chopped onion, parsley, minced chard leaves, a little thyme flower, salt and pepper and mix well by hand (well clean) then cover a film of food and return to the fridge for at least 1 hour (taking perfumes).

Turn on the oven at 210 ° (thermostat7).

In a bowl to pour the flour make a small hole in the middle (fountain) then incorporate the milk, salt and pepper, mix gently so as not to have lumps and add eggs beaten omelette.

Then mix the pork mixture with the flour mixture. Mingle them intimately so that they have only one consistency.

Pour it into a high dish (the crucible) then take your pieces of prunes and press them with your thumb into the dough (so you’ll get in the whole Pounti).

Put in the oven for 10 minutes at 210 ° (thermostat 7) to enter the appliance and then lower to 170 ° (th6) for another 45 minutes.

Test with the tip of a knife that should come out dry and hot.

Serve in the meantime ten minutes with a salad and a glass of good ribs auvergne or Saint-Pourcain for example.

You can also eat the cold pounti and even cut into thick slices and then fry them in butter.