Pounti

A sweet and savoury bread / cake like dish filled with left-over meat from the Cantal region in France.

While some enjoy it hot from the oven alongside a fresh green salad and a slice of ham, others prefer it at a lukewarm temperature. If reheating, ensure thorough heating in the oven.

For a different approach, slice it into small cubes and serve it chilled as a delightful addition to drinks during an aperitif.

Ingredients

• 7-8 large chard leaves (only the green parts, not the ribs)
• 400g of mincemeat or smoked pork belly (or any meat leftovers for a genuine Pounti!)
• 4 eggs
• 100g flour or wheat
• 25cl milk
• 2 large onions
• A dozen pitted prunes
• Salt and pepper
• A bunch of parsley
• Butter to grease the dish
• A rectangular oven dish (the best shape)

Method

• Prepare the stuffing: chop the chards, mincemeat, onions and parsley with a hand grinder (a robot chops too thinly)
• Beat in the eggs and flour
• Gradually pour the milk in
• Add salt and pepper to liking
• Butter the oven dish
• Place half the stuffing in the dish
• Arrange half of the prunes over the stuffing
• Spread the remaining stuffing on top
• Place the remaining prunes on top of the stuffing
• Bake for 40 minutes at 190°C

To ensure your Pounti is perfectly cooked, look for a beautiful golden crust on the surface. You can also use a small wooden skewer to check its doneness, similar to when testing a cake. Insert the skewer into the center of the Pounti; if it comes out clean and without any batter sticking to it, your dish is ready to be enjoyed!