Lucky Pig with Minced Stuffing

Defrost puff pastry sheets. Soak bread rolls in cold water. Drain the hominy. Rinse and chop a bunch of parsley and chives. Peel and finely dice onions. Squeeze buns well and knead together with minced meat, 3/4 of eggs, onions, finely chopped salt, herbs, bell pepper and paprika. Stir in the hominy. Form minced dough into a ball. Place puff pastry sheets on top of each other and roll out about 2-3 mm thin on floured surface. Cut out two circles, a tiny bit larger than the mince ball. Place one puff pastry circle on a baking sheet and place the minced roast on top. Cover with the second pastry circle.

Push edges of dough under mince. Separate egg. Brush bottom edge of dough with egg white, fold up and press well until smooth.

Cut out six circles (5-6 cm ø) from the remaining puff pastry. For the nose, brush one circle with a tiny bit of egg white.

Place a second circle on top. Press in two nostrils. For the eyes, draw two circles a little bit oval. Brush the bottom of the eyes and nose with egg white and glue them to the dough. Press olives into the eyes as pupils. For the ears, fold over the circles by a third, brush with egg white and glue to the dough. Brush the lucky pig, except for the eyes, nose and ears, with egg yolk. Bake in a heated oven (electric oven 200 degrees, gas mark 3) for 50 minutes. Remove the puff pastry pig from the stove and place on

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