Mixed-meat Pudding
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,040 cal. | (288 %) | ||
| Protein | 229 g | (234 %) | ||
| Fat | 378 g | (326 %) | ||
| Carbohydrates | 429 g | (286 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 19.9 g | (66 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 9.1 μg | (46 %) | ||
| Vitamin E | 15.5 mg | (129 %) | ||
| Vitamin K | 150 μg | (250 %) | ||
| Vitamin B₁ | 5.8 mg | (580 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 87.7 mg | (731 %) | ||
| Vitamin B₆ | 3.5 mg | (250 %) | ||
| Folate | 322 μg | (107 %) | ||
| Pantothenic acid | 10.7 mg | (178 %) | ||
| Biotin | 86 μg | (191 %) | ||
| Vitamin B₁₂ | 11 μg | (367 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 3,915 mg | (98 %) | ||
| Calcium | 389 mg | (39 %) | ||
| Magnesium | 319 mg | (106 %) | ||
| Iron | 23.2 mg | (155 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 29.9 mg | (374 %) | ||
| Saturated fatty acids | 206.4 g | |||
| Uric acid | 1,263 mg | |||
| Cholesterol | 1,896 mg | |||
| Complete sugar | 71 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 200 grams butter
- 1 egg
- Pastry flour (to work)
- Fat (for the loaf pan)
- For the filling
- 2 White rolls (from the day before)
- 75 grams Bacon
- 200 grams Veal shank (from the shoulder)
- 350 grams lean Pork
- 3 eggs
- ½ tsp salt
- 1 tsp paprika
- 2 Juniper berries
- 1 tsp freshly chopped thyme
- 1 Tbsp gin
- 1 onion
- 1 garlic clove
- 1 handful parsley
- 1 Tbsp butter
- 80 grams dried Cranberry
- 200 grams cooked ham
Preparation steps
For the dough: Place the flour on a work surface and create a mound. Make a well in the center, pour the egg into the well and distribute the butter around the mound. Chop the ingredients with a dough scraper and knead into a smooth pastry; incorporate up to 2 tablespoons cold water if the dough is too firm. Then shape into a ball, wrap in plastic wrap and let stand 1 hour in the refrigerator.
Soak the rolls in a bowl of water. Cut the bacon, veal and pork into cubes and mince. Whisk 2 eggs and add to the meat mixture. Season with salt, pepper, crushed juniper berries, thyme and Gin. Transfer the mixture to a metal bowl and place in the freezer for about 30 minutes. Peel the onion and the garlic and finely chop. Rinse the parsley, shake dry and also finely chop. Heat the butter in a small saucepan and saute the onion and garlic until translucent, add the parsley and stir. Squeeze the water from the rolls, place in a bowl, add the cranberries and mix. Add the meat mixture and knead everything into a smooth dough. Cut the ham into cubes and fold into the meat mixture. Place the mixture in the freezer again for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
On a floured surface, roll out the pastry into a rectangle. Place the dough in a greased loaf pan so that the dough hangs over the edges. Cut off the excess. Fill with the meat mixture and bring the edges of the dough over the dough slightly. Separate the remaining egg and coat the dough edges with the egg white. Cut a rectangle of dough to use as a lid, place over the meat and press down. From the remaining dough cut out shapes to decorate the dough surface. Brush the dough with egg yolk and bake in preheated oven for about 80 minutes. Let cool in the mold, remove and serve sliced.
