Vegetarian Potato Piglet with Mushroom Filling

1. 1 Potatoes≈ $2.19 per kg 180 g
2. 2 Wheat flour 30 g
3. 3 Button mushrooms≈ $7.50 per kg 100 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Bell peppers≈ $6.00 per kg 50 g
7. 7 Sunflower oil 15 ml
8. 8 Black olivespack 300 g ≈ $2.50 5 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel and boil the potatoes¹ in salted water for 20 minutes until tender. Drain, mash, and mix in flour to make a thick, firm dough.

2. Chop the mushrooms, onion⁵, bell⁶ pepper, and carrot⁴ (leaving one round slice for the snout) into small cubes. Sauté in 1 tablespoon of oil for 10 minutes, then season with salt and black⁸ pepper.

3. Spread half of the mashed potato¹ onto an oiled baking sheet and shape into a flat patty. Top with the filling and cover with the remaining mashed potato.

4. Shape the dough into a piglet: form the body, head, and ears. Use small pieces of pitted olives for eyes and a carrot⁴ slice for the snout. Brush with oil.

5. Bake at 375°F (190°C) for 20–25 minutes until golden brown. Let rest for 5 minutes before serving.

In short

• In the planner this dish is cooked for two days: reheat on day two.