¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Pheasant Pies/Empadas de Faisão
by
Pedro Rebelo
Calificación: 0
1
2
3
4
5
6
7
8
9
10
click to rate
0 votos
| 321 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
Receta
Reviews/Comments
Close this frame
%20are%20a%20common%20snack%20in%20cafes%20all%20over%20Portugal%20and%20part%20of%20portuguese%20culinary%20tradition%20for%20centuries%20(royal%20chef%20Domingos%20Rodrigues%20dedicates%2041%20recipes%20to%20empadas%20in%20his%20%E2%80%9CArte%20de%20Cozinha%E2%80%9D%20from%201680,%20the%20first%20Portuguese%20cookbook).%20Today,%20you%20are%20mostly%20likely%20to%20find%20them%20filled%20with%20chicken,%20roast%20piglet%20or%20perhaps%20salted%20cod.%20This%20is%20a%20recipe%20that%20takes%20advantage%20of%20the%20dense%20taste%20of%20pheasant%20to%20provide%20an%20absolutely%20moorish%20filing%20for%20this%20exquisite%20finger%20food.%20Shortcrust%20pastry%20is%20ideal%20for%20this%20as%20it%20is%20light%20enough%20to%20let%20the%20filling%20shine%20but%20you%20could%20experiment%20with%20puff%20pastry%20as%20well.%20Perfect%20as%20a%20snack,%20light%20lunch%20or%20for%20a%20picnic.%20Can%20be%20served%20hot%20or%20cold%20but%20much,%20much%20better%20hot%20out%20of%20the%20oven%E2%80%A6%3C/p%3E%3Cp%3EMakes%2012%20small%20empadas%3C/p%3E%3Cp%3EFor%20the%20filling%3C/p%3E%3Cp%3EMethod%20for%20the%20filling%3C/p%3E%3Cp%3E1.%20Debone%20the%20pheasant%20so%20that%20you%20end%20up%20with%20meat%20from%20breast%20and%20thighs%20(no%20skin).%3C/p%3E%3Cp%3E2.%20Heat%20the%20olive%20oil%20in%20a%20medium%20sized%20pan%20and%20add%20the%20finely%20chopped%20shallots.%3C/p%3E%3Cp%3E3.%20Cook%20the%20shallots%20for%20a%20couple%20of%20minutes%20at%20medium%20heat%20and%20then%20add%20the%20bacon.%20Fry%20until%20most%20of%20the%20bacon%20fat%20is%20rendered%20(take%20care%20not%20to%20burn%20the%20shallots).%3C/p%3E%3Cp%3E4.%20Add%20the%20pheasant%20(chopped%20into%20small%20cubes),%20fry%20and%20stir%20for%20a%20couple%20of%20minutes%20then%20add%20the%20flour%20and%20keep%20stirring.%3C/p%3E%3Cp%3E5.%20Add%20cider,%20let%20alcohol%20evaporate%20then%20add%20tomato%20paste%20and%20keep%20stirring.%20You%20should%20achieve%20a%20smooth%20slightly%20thickened%20%20sauce%20enveloping%20the%20pieces%20of%20pheasant%20and%20bacon.%20Set%20aside.%3C/p%3E%3Cp%3EMethod%20for%20the%20pastry%3C/p%3E%3Cp%3E1.%20Make%20a%20well%20in%20the%20flour%20and%20place%20the%20salt,%20butter%20and%20water%20in%20the%20centre.%3C/p%3E%3Cp%3E2.%20Mix%20until%20(with%20fingertips)%20until%20it%20forms%20a%20paste.%3C/p%3E%3Cp%3E3.%20Mix%20for%20a%20moment%20then%20knead%20it%20twice,%20form%20into%20a%20ball%20and%20keep%20in%20the%20fridge%20wrapped%20in%20cling%20film.%3C/p%3E%3Cp%3E(For%20those%20of%20you%20with%20a%20Thermomix,%20the%20basic%20shortcrust%20pastry%20recipe%20in%20the%20TM%20book%20is%20easy%20to%20make%20and%20works%20perfectly%20for%20these%20pies%20though%20you%20might%20need%20a%20double%20recipe)%3C/p%3E%3Cp%3EFinal%20assemblage%3C/p%3E%3Cp%3E1.%20Generously%20butter%20small%20pie%20moulds%20(muffin%20moulds).%3C/p%3E%3Cp%3E2.%20Roll%20pastry%20to%20about%203%20mm%20thickness%20on%20a%20floured%20surface%20and%20cut%20to%20fit%20the%20base%20and%20sides%20of%20your%20mould.%3C/p%3E%3Cp%3E3.%20Cut%20circles%20with%20a%20pastry%20cutter%20or%20glass/cup%20to%20cover%20the%20tops.%3C/p%3E%3Cp%3E4.%20Place%20pastry%20on%20the%20moulds,%20fill%20up%20to%203/4%20with%20the%20pheasant,%20add%20a%20pitted%20olive%20and%20cover%20with%20a%20circle%20of%20pastry,%20wetting%20the%20edge%20with%20water%20beforehand%20for%20sealing.%3C/p%3E%3Cp%3E5.%20Once%20pies%20are%20assembled%20brush%20top%20with%20an%20egg%20wash%20(egg%20yolk%20mixed%20with%20a%20tso%20of%20water)%20and%20put%20in%20a%20180C%20oven%20for%20about%2020%20minutes.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}