3 packages of laminated puff pastry (900g)
One pheasant, 3.5kg descaled
Stuffing
1 cup of dried black plum pulp
1 cup of pistachio without shell, chopped
1/3 cup of olive oil
1/3 cup of vinegar
1 tablespoon of salt
600g of pork loin ground
5 cloves of garlic minced
2 medium-sized onions finely chopped
For brushing
2 egg yolks
For decorating
A small handful of green scallions
3 packages of laminated puff pastry (900g)
One pheasant, 3.5kg descaled
Stuffing
1 cup of dried black plum pulp
1 cup of pistachio without shell, chopped
1/3 cup of olive oil
1/3 cup of vinegar
1 tablespoon of salt
600g of pork loin ground
5 cloves of garlic minced
2 medium-sized onions finely chopped
For brushing
2 egg yolks
For decorating
A small handful of green scallions
Preheat the oven to a medium temperature
Cut out the thigh and leg joints from the wings. Reserve
Stuffing
Mix all the ingredients together and stuff the pheasant
Tie it up with kitchen twine to maintain its shape and transfer it to a baking sheet
Cover with aluminum foil
Bake for 4 hours or until cooked through
Remove the foil and let cool
Preheat the oven to a very high temperature
Remove the string
Assembling
Cut strips from one of the puff pastry pieces and reserve them
Place the pheasant in the center of the remaining pastry and cover it with the others
Fold the edges down
Brush the pastry with egg yolks and attach some of the reserved strips, forming a trellis
Roll four strips into spirals and attach them to the pastry
Mold the rams
Brush again with egg yolks
Bake for 40 minutes or until golden brown
Place on a platter, decorate with green scallions, and serve.
