Leavened pumpkin with meat filling
Leavened pumpkins with meat filling will impress with their shape and a generous portion of smoked meat, leek and Gouda inside. Fill the salty leavened dough with the roasted meat mixture, shape small pumpkins using string and bake until golden brown.
Ingredients · Servings 8 pieces
- Dough:
- 300 g semi-coarse flour
- 20 g fresh yeast
- 1 pinch of granulated sugar
- 1.5 teaspoons salt
- 1 egg
- 200 ml lukewarm milk
- 50 ml rapeseed oil
- semi-coarse flour for sprinkling
- Filling:
- 500 g smoked meat
- 1 onion
- 1/2 season
- 100 g grated Gouda
- 2 tablespoons oil
- 1 teaspoon ground smoked paprika
- 1 teaspoon barbecue seasoning
- 1 tablespoon dried oregano
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- freshly ground pepper
- To finish:
- 1 egg for brushing
- butter for spreading
- sticks to create stems
Method · 1 h 40 min
- Peel the onion and chop finely. Clean, wash and chop the leek. Chop the smoked meat in a chopper.
- Heat 2 tablespoons of oil in a pan and sauté the onion until translucent. Add the chopped smoked meat and fry briefly. Add the leek, smoked paprika, barbecue spices, oregano, Worcestershire and soy sauce and freshly ground pepper. Sauté for about 3-5 minutes more and set aside. Let the filling cool and then stir in the grated Gouda.
- Sift the semi-coarse flour into a bowl and mix with the salt. Make a well in the middle, crumble the yeast into it, add a pinch of sugar and pour in some of the lukewarm milk. Let the yeast rise for about 10 minutes.
- Add the egg, rapeseed oil and the remaining lukewarm milk to the resulting sourdough. Make a smooth, elastic dough that will no longer stick to the sides of the bowl. Do not add any more flour when kneading. Cover the bowl with a cloth and leave the dough to rise in a warm place for approximately 60 minutes.
- Turn the risen dough out onto a lightly floured work surface, knead briefly and divide into 8 equal parts. Shape each into a ball and roll it out into a round flatbread. Place the cooled meat filling in the middle and close the dough tightly around it.
- We tie each filled loaf with food string so that the string divides the surface into several parts and creates the typical pumpkin shape.
- Place the pumpkin on a baking sheet lined with baking paper, cover with a towel and let it rise for another 20 minutes. While it is rising, preheat the oven to 180 °C.
- Beat the egg and brush the risen pumpkin with it. Bake for approximately 35–45 minutes until golden brown.
- Melt the butter and brush the still hot baked pumpkins with it. Let them cool and then remove the string very carefully so as not to damage the surface. Insert a stick into the center of each pumpkin as a stem and serve.
