Learn how to make an original and different dish. The puffis pichones of puff pastry carry their preparation but the result will not disappoint you, so cheer up and years to the work. FOOT Reference: Emily Carlin – Flickr
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients for pigeons with puff pastry: |
| 1 puff pastry 1 handful of fried potatoes 1 Egg unit 4 units of pigeons 4 slices of bacon 50 grams of butter 2 teaspoons of flour 1 pinch of salt and pepper rellene: 4 Higadito units from pigeons 1 cup of meat broth 50 grams of butter ¼ kilogram of laminated mushrooms 1 pinch of nutmeg 1 laurel leaf of Menuzada ¼ kilogram of ham cooked in tacos 1 beaten egg unit ½ cup of Bread crumbs |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients for pigeons with puff pastry:
1. With the help of a roller, on a previously floured surface, we will gala strong forearms when stretching the puff pastry.
2. seek to form a circle of about 40 cm in diameter avoiding too much to lose weight the dough.
3. An egg clear brush brush will be indispensable to achieve the golden effect of the puff pastry.
4. The oven will receive the dough for a quarter of an hour, until the albo tone disappears and gold turns.
5. Let the dough cool and with infinite care, cut a central circle of about 30 cm, removing the lid, so that the final effect is that of a warm nest.
6. We will proceed with the filling.
7. To do this, we scald the hÃgados of the pigeons in the meat broth, subsequently chopping.
8. Sate the mushrooms with the butter, subsequently adding the nutmeg, laurel, hygaditos, ham, salt and pepper.
9. We let the set for a couple of minutes, add the beaten egg to link the components, remove and let cool.
10. This cold mass will join in marriage with breadcrumbs and pigeons will be filled with such magic.
11. We will decorate the breasts with the slices of Bacon, permanently sealing them with a tough.
12. The oven to 160º, once again, will be the bed of the pigeons for an hour, which will have been previously smeared with the remaining butter.
13. We will constantly registering them during that time, with their own juices.
14. Once golden and ready, they will be placed on the puff pastry adorned with straw potatoes, so that it looks like an authentic nest.
15. The sauce, served apart, we elaborate it with the juice resulting from the baked of the pigeons, thickening it with the flour after a slight boil.
