Crust
2 1/2 cups all-purpose flour
3/4 cup cold butter, cut into pieces
4 tablespoons water
1/2 teaspoon salt
1 egg
Filling
1/4 cup Madeira or Porto wine
1/2 teaspoon black pepper
1/2 teaspoon salt
250g smoked bacon
250g chicken liver
250g boneless, skinless turkey breast
5 eggs
5 crushed garlic cloves
To glaze
1 egg, lightly beaten
Accompaniments
26x11cm mold
Crust
2 1/2 cups all-purpose flour
3/4 cup cold butter, cut into pieces
4 tablespoons water
1/2 teaspoon salt
1 egg
Filling
1/4 cup Madeira or Porto wine
1/2 teaspoon black pepper
1/2 teaspoon salt
250g smoked bacon
250g chicken liver
250g boneless, skinless turkey breast
5 eggs
5 crushed garlic cloves
To glaze
1 egg, lightly beaten
Accompaniments
26x11cm mold
Crust
Mix the flour with the butter until it forms a crumbly mixture
Make a depression in the middle and add salt, water, and egg
Knead well
Wrap the dough in plastic wrap and refrigerate for 30 minutes
Filling
1
Cut the bacon and chicken liver into pieces
Place in frying pan with garlic and turkey breast
2
Fry for 15 minutes over high heat
Let cool and process through food processor
Transfer to bowl and add salt, pepper, eggs, and wine
Mix well
Assembly
1
Preheat oven to high temperature
Unfold dough over mold and cover bottom and sides
Spread filling and top with remaining dough
2
Make small holes in the dough with a fork to allow steam to escape
Glaze with egg and bake for 45 minutes or until golden brown
Unmold and serve.
