1/3 cup of crispy bacon, finely chopped
2 tablespoons of olive oil
4 cloves of garlic, minced
1 small onion, cut into small pieces
2 chicken wings and 2 drumsticks, diced
4 tablespoons of dried thyme
1 tablespoon of sesame seeds, crushed
1/4 cup of port wine
2 cups of breadcrumbs
1/3 cup of chopped almonds, coarse-chopped
1 egg
To taste: salt
1 package of semi-frozen puff pastry, thawed
For brushing: 1 egg yolk
1/3 cup of crispy bacon, finely chopped
2 tablespoons of olive oil
4 cloves of garlic, minced
1 small onion, cut into small pieces
2 chicken wings and 2 drumsticks, diced
4 tablespoons of dried thyme
1 tablespoon of sesame seeds, crushed
1/4 cup of port wine
2 cups of breadcrumbs
1/3 cup of chopped almonds, coarse-chopped
1 egg
To taste: salt
1 package of semi-frozen puff pastry, thawed
For brushing: 1 egg yolk
Sear the bacon, olive oil, garlic, onion, chicken, thyme, and sesame seeds over medium heat in a large skillet
Cook for 30 minutes with the lid on, stirring occasionally, until the liquid has evaporated
Add the port wine and let it simmer until it has almost completely reduced
Remove from heat and let cool slightly
Debone the chicken, remove the skin, and chop into small pieces
Mix in the remaining seasoning, breadcrumbs, almonds, and egg yolk
Mix well to combine
Season with salt and let cool further
Roll out the puff pastry on a lightly floured surface to a rectangle approximately 32 x 37 cm
Place the filling in the center of the pastry, leaving a 1-inch border around it
Holding the parchment paper at both ends, fold one side of the pastry over the filling
Cover with the other side and press the edges together to seal
Brush the top with egg yolk
Hold the pastry with the parchment paper and place in a baking dish lined with wet paper towels
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.
