Pheasant pie
Instructions
Saute in butter half the livers with the garlic and Bay leaves.
Join the meat transfuses of pheasant and pork, cut into small pieces.
Add salt and pepper and cook on moderate fire for a quarter of an hour.
Sprayed with a shot of Marsala and means of brandy, let it evaporate.
When cooked, remove the garlic and Bay leaves.
Puree the flesh slowly adding cream and a knob of butter in a Bain-Marie.
Roll the dough thawed in a thin pastry, covered with buttered individual stencils.
Stuff them with the mess of pheasant and cover with another puff pastry diskette, sealing the edges well.
Drill a hole in the center of each Cupcake with the prongs of a fork designed around Ray.
Brush the surface with beaten egg yolk slightly.
Bake in preheated oven at 180 degrees for about a quarter of an hour.
Withdrawn, let stand 5 minutes, remove sides and serve.
Accompanying wines: Vintage Tunina IGT Del Friuli, Cabreo La Pietra Toscana IGT, Marquis of Villa Marina Bianco IGT Di Sardegna.
Ingredients and dosing for 6 persons
- 350 g of frozen puff pastry
- 1/2 pheasant
- 200 g of chicken livers
- 150 g of pork pulp
- 10 cl of cream
- 50 g of butter
- 1 egg yolk
- 1 dram of marsala wine
- 1/2 shot of brandy
- 2 cloves of garlic
- 2 leaves of laurel
- Olive oil
- Salt
- Pepper