3 3/4 cups of wheat flour
1 cup of butter
10 tablespoons of cold water
1 tablespoon of salt
1 egg, beaten for brushing
For the galantine:
1/2 cup of beef broth
1/2 cup of red or white wine
4 tablespoons of flavorless gelatin
3 3/4 cups of wheat flour
1 cup of butter
10 tablespoons of cold water
1 tablespoon of salt
1 egg, beaten for brushing
For the galantine:
1/2 cup of beef broth
1/2 cup of red or white wine
4 tablespoons of flavorless gelatin
To make the dough: knead the wheat flour and butter well
Add salt and cold water gradually, kneading well
Form a ball and refrigerate for 1 hour
Reserve some of the dough to cover
Open the remaining dough on a floured surface until it reaches a thickness of about 4-5 mm and line a 26 x 12 cm English muffin tin with it
Fill with the filling
Cover with the reserved dough and make 2 round holes in the dough for steam to escape
Trim the excess dough into decorative shapes and decorate
Press the edges firmly and brush with the egg
Bake in a preheated oven at 220°C as instructed by the recipe for the filling
For the galantine: after the pastry is baked, the meat will shrink, leaving a space between the dough and the pastry
This space is filled with a galantine made as follows:
Soften the gelatin in a little beef broth
Bring the remaining broth to a boil with the wine
Let it simmer and add the softened gelatin
Stir until dissolved
Allow to cool and pour through the dough hole
What doesn't fit, place in another mold and refrigerate until firm
Serve by piercing and placing around the pastry.
