Crusting
2 1/2 cups of wheat flour
3/4 cup of cold butter, cut into pieces
4 tablespoons of water
1/2 teaspoon of salt
1 egg yolk
Filling
1/4 cup of Madeira or Porto wine
1/2 teaspoon of black pepper
1/2 teaspoon of salt
250g of smoked bacon
250g of chicken thigh
250g of boneless and skinless turkey breast
5 egg yolks
5 crushed garlic cloves
For brushing
1 lightly beaten egg yolk
Accompaniments
Form size: 26 x 11 cm
Crusting
2 1/2 cups of wheat flour
3/4 cup of cold butter, cut into pieces
4 tablespoons of water
1/2 teaspoon of salt
1 egg yolk
Filling
1/4 cup of Madeira or Porto wine
1/2 teaspoon of black pepper
1/2 teaspoon of salt
250g of smoked bacon
250g of chicken thigh
250g of boneless and skinless turkey breast
5 egg yolks
5 crushed garlic cloves
For brushing
1 lightly beaten egg yolk
Accompaniments
Form size: 26 x 11 cm
Crusting
Mix the flour with the butter to form a crumbly mixture
Make an indentation in the center and add the salt, water, and egg yolk
Mix well
Wrap the dough tightly
in plastic wrap and refrigerate for 30 minutes
Filling
Cut the bacon and chicken into small pieces
Patty it with garlic and turkey breast
Fry in a pan at high heat for 15 minutes
Let it cool, then blend in a processor
Transfer to a bowl and mix in salt, pepper, egg yolks, and wine
Mix well
Assembling
Heat the oven to high temperature
Unroll the dough over the form and line the bottom and sides with it
Distribute the filling evenly
Make small holes in the dough to allow hot air to escape
Brush with egg yolk and bake for 45 minutes or until golden brown
Let it cool, then serve
