For the dough
4 cups all-purpose flour
1 tablespoon salt
1 cup unsalted butter or margarine
1 cup heavy cream or half-and-half
1 egg
1/2 cup cold water
For the pastry
250g fidgeado of chicken
1/2 kg fresh pork sausage, peeled
2 tablespoons unsalted butter or margarine
1 tablespoon salt
1/4 cup madeira wine
2 tablespoons brandy
3 eggs
2 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
For the dough
4 cups all-purpose flour
1 tablespoon salt
1 cup unsalted butter or margarine
1 cup heavy cream or half-and-half
1 egg
1/2 cup cold water
For the pastry
250g fidgeado of chicken
1/2 kg fresh pork sausage, peeled
2 tablespoons unsalted butter or margarine
1 tablespoon salt
1/4 cup madeira wine
2 tablespoons brandy
3 eggs
2 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
To make the dough, combine the all-purpose flour in a bowl, add salt, unsalted butter or margarine, and heavy cream or half-and-half
Mix with two forks to form a crumbly mixture
Mix the egg in a small bowl and whisk lightly
Add to the dry ingredients and mix with cold water
Knead for a few minutes to form a soft dough
Wrap in plastic wrap and refrigerate for at least one day
To make the pastry, fry the fidgeado of chicken and pork sausage in butter or margarine
Combine all the ingredients except the dough in a bowl and mix well
Open the dough into a rectangle slightly larger than the English muffin ring mold to be used
The thickness of the dough should be 1/4 cm
Place 3/4 of the dough into the greased mold, and press with fingers to form a nice appearance after unmolding
Cut off excess dough around the edges and fill with the pastry
Open the remaining dough and cover the pastry
Make some cuts in the dough to allow steam escape
Bake in a preheated oven at 180°C (moderate) for about 1 hour and 45 minutes, or until golden brown
Remove from mold and let cool
To serve, cut into slices
Serve 8-10 pieces.
