Mini-Quiches with Guinea Fowl on Puff Pastry
by Editorial Staff
Instead of hard parmesan for sprinkling, you can use soft, un-aged cheese: mozzarella, feta, feta cheese, or Imeretian cheese
Cook: 1 hour 30 minutes
Servings: 6-8
Ingredients
- guinea fowl
- 500 g ready-made yeast-free puff pastry
- 1 large stalk of leeks, white portion only
- 50 g smoked brisket
- 50 g Emmentaler or Swiss cheese
- 50 g parmesan
- 2 eggs
- 200 ml cream, 20-22% fat
- 2 tbsp butter extra virgin olive oil a pinch of freshly grated nutmeg salt freshly ground black pepper
Directions
- Cut the poultry and sauté, turning frequently, for 20 minutes in well-heated olive oil over medium heat. Separate the meat from the bones and cut it into pieces. Preheat the oven to 220 ° C, with the baking sheet in the oven
- Rinse the leek from the sand, cut into thin rings and fry for 5 minutes in 1 tbsp olive oil with the addition of butter until soft. Season with salt and pepper. Fry the brisket (whole piece) in a dry frying pan on all sides until golden brown, then let cool slightly and cut into medium cubes.
- Grate the Emmentaler on a coarse grater and the parmesan on a fine grater. Mix the guinea fowl, fried leeks, brisket, and Emmentaler well.
- Use 6-8 small baking dishes. Divide the puff pastry into 6–8 pieces and roll out so that 1 piece of dough can be used to cover the bottom and sides of the mold – let the edges of the dough hang just a little. Distribute the meat filling evenly over the molds.
- Whisk the eggs and cream lightly, add half the Parmesan, season with salt and pepper, add the nutmeg, stir and pour the mixture into the molds. Trim the edges of the dough evenly.
- Place the tins in the oven on a hot baking sheet, immediately reduce the temperature to 180 ° C and bake for 15 minutes. Sprinkle the remaining Parmesan over the surface of each quiche and return to the oven for about 10 more minutes, until golden brown. Let the quiches stand for 7-10 minutes before serving.
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