Stuffed Christmas Pumpkin
Half a pumpkin brushed with honey and baked, then filled with a spiced pork-and-veal mixture with chestnuts, apricots, raisins and an egg-milk custard.
Ingredients
| 0.5 | pumpkin | |
| 2 | onions | |
| 150 g | pork meat | |
| 150 g | veal meat | |
| 100 g | chestnuts | |
| 50 g | dried apricots | |
| 50 g | raisins | |
| 2 | eggs | |
| 200 ml | fresh milk | |
| 2 tbsp | 30 ml | honey |
| — | salt | |
| — | black pepper | |
| — | cinnamon | |
| — | oil |
Instructions
Boil and peel the chestnuts. Clean the pumpkin of its seeds. Brush it on the inside with the honey and place it in the oven to bake. Meanwhile, sauté the pork and veal in the hot oil. Once they are half-softened, add the finely chopped onion, the chestnuts, and the raisins and apricots that have been pre-soaked in cold water, drained and finely chopped. Season the mixture with salt, black pepper and cinnamon. Leave it to braise, covered, over low heat. Once the meat is tender, remove it from the heat and let it cool. Beat the eggs with the fresh milk and mix with the prepared meat-and-fruit mixture. Fill the half-baked pumpkin with it and return it to the oven to finish baking. It is ready when its edges turn golden and the surface of the filling develops an appetising crust.