Watch and learn how to layer breakfast foods into a magnificent potpie.
Makes about 20 piglets:
400 g (13 1/2 oz) all purpose flour
1 package instant dry yeast
2 dcl (7 oz) plain yogurt
1 dcl (3 1/2 oz) warm milk
a pinch of salt
Puffed or flaky dough:
150 g (5 1/2 oz)flour
100 g (3 1/2 oz)magarine (unsalted)
pinch of salt
As much as you like: cheese(she used Gouda), tomato (pizza) sauce, oregano;
or something else you would like for filling
Egg white to use as «adhesive»
Egg yolk and some milk to brush @ the end
First, make first dough by mixing all ingrediens, and let it rise in a warm place. In the meantime, make puff dough with second batch of ingredients, and then mix it into the risen dough (yes, mix’em together), and work it well on a floured surface. Roll the dough and with a round cookie cutter or something else cut out circles about 3 inches in diametar or desired size. Leave some dough for ears and noses 🙂
Make filling with cheese, tomato sauce (pizza sauce), and oregano. You can be creative and use different kinds of ingredients to make a filling of your own. You can also add ham, or salami, or vegetables.
Place half of circles onto baking sheet (aligned with parchment paper), brush edges with egg white wash. Put some filling in the middle, cover with other half of circles, and press the edges to assure nothing will come out while baking.
Remainder of the dough use to make smaller circles for nose, and for ears by cutting them into quarters. Use egg whites wash as «adhesive» for ears and nose. For nose make somewhat smaller circles. For eyes and nostrils use a toothpick to make little lines and then inside, put cumin, pepper or something similar.
Now that you have little piglets, let them rise again for a little while, and then brush them with a little bit of egg yolk wash mixed with a little bit of milk. Bake for about 20-25 min. @ about 385-405 F.
(ORIGINAL POST: http://cafechocolada.blogspot.com)