COULIBIAC WITH MINCED MEAT
Ingredients
Dough:
250 g wheat flour
20 g yeast
1/4 teaspoon salt
1/2 tablespoon sugar
40 g butter
15 g olive oil
75 ml milk
1 egg
1 yolk
Stuffing:
2 large onions
handful small mushrooms
500 g minced pork
pinch marjoram
salt and pepper
2 cloves of garlic
handful parsley
2 eggs
100 g goat's cheese
olive oil
Preparation
- Pour the milk over the yeast, sugar and a tablespoon of flour, heating to about 37°C. Set aside for a few minutes. Add all the remaining ingredients, with salt at the very end. Mix and knead the dough. Set aside to rise.
- Fry the chopped onion in hot olive oil. Cut the mushrooms into quarters, add to the onions, fry together for a while. Add minced meat and fry. Season with a pinch of marjoram, salt and pepper. Finely chop the garlic and parsley and add to the meat. Finally, add the egg and goat's cheese. Mix.
- Divide the risen dough into three parts, roll each part into a long roll. Wrap into a braid and join the two ends to form a circle. Brush with mixed egg white. Set aside to rise. When the dough has risen a little, put the filling in the empty space in the centre of the braided circle. Bake for about 30 minutes at 180°C with the fan on. A few minutes before removing the coulibiac from the oven, crack one egg into the top. Bake until the egg white is set.