Quails in a pastry blanket

YOU
4 servings
Rate this recipe
Poultry

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

4.00 bread — white, slices
75.00 ml wine — white
1.00 garlic — cloves, crushed
25.00 ml fresh herbs — tarragon, chives and parsley
0.50 lemon — zest and juice
4.00 black forest ham — chopped
0.00 salt and freshly ground black pepper — to taste
4.00 quail — or baby chickens
40.00 ml butter
PASTRY
1.00 kg flour — cake
400.00 ml water
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 180 &degC.
Remove the crusts from the bread slices and break the bread into small pieces.
Bring the wine and garlic to the boil and pour over the bread. Mix well and chill.
Add the herbs, lemon rind, ham, salt and pepper to the bread mixture.
Season the cavitities of the birds with salt and pepper and stuff with the breadcrumb mixture.
Fry the quails in butter until brown all over and half-done. Leave to cool.
PASTRY
Add small quantities of water to the flour, mixing until an elastic dough forms (it must not be sticky).
Knead well, divide into four portions and press each into a flat circle on the work surface.
Cover each quail completely with a pastry circle. Prick two ventilation holes in the pastry and bake the birds for about 35 minutes.
Just before serving, crack open the pastry and remove the quails (do not eat the pastry).



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.