'1/3 cup of crumbled bacon'
2 tablespoons of olive oil
4 cloves of garlic, minced
1 chopped onion
2 chicken breast and 2 thighs of faison
4 tablespoons of dried thyme
1 tablespoon of sesame seeds, crushed
1/4 cup of Porto wine
2 cups of breadcrumbs
'1/3 cup of coarsely chopped almonds'
1 egg
To taste: salt
1 semi-prepared puff pastry, thawed
For brushing
1 yolk
'1/3 cup of crumbled bacon'
2 tablespoons of olive oil
4 cloves of garlic, minced
1 chopped onion
2 chicken breast and 2 thighs of faison
4 tablespoons of dried thyme
1 tablespoon of sesame seeds, crushed
1/4 cup of Porto wine
2 cups of breadcrumbs
'1/3 cup of coarsely chopped almonds'
1 egg
To taste: salt
1 semi-prepared puff pastry, thawed
For brushing
1 yolk
Fry the bacon, olive oil, garlic, onion, faison pieces, thyme, and sesame seeds in a pan with 1/2 cup of water
Cook, covered, over low heat for 30 minutes, or until dry
Mix occasionally
Add Porto wine and let it evaporate over high heat
Remove from heat and let cool slightly
Debone, remove skin, and chop the meat into small pieces
Add any leftover seasonings, breadcrumbs, almonds, egg, and salt to the pan
Mix well
Taste and adjust seasoning as needed
Roll out the puff pastry into a rectangle of 32 x 37 cm on floured parchment paper
Place the filling in the center of the pastry (aligned with the length)
Holding the parchment paper's edges, fold one side of the pastry over the filling
Cover with the other side and seal the edges well
Brush with egg yolk
Gently lift the pastry, using the parchment paper, and place it in a greased baking dish
Remove the parchment paper and bake in a preheated oven at 250°C for 15 minutes, then reduce heat to 200°C and continue baking for an additional 35 minutes, or until golden brown
Bake for about 8 portions.
