Winter crust bowl

INGREDIENTS for 15 SERVINGS for the dough: 500 g flour, 250 g of bacon, an egg yolk, salt.

For the filling: 8 quail breasts, 200 g of shoulder of pork, 400 g chicken breasts, 150 g chicken livers, 120 g fat, 30 g of unshelled pistachios, 10 of us poultry broth, 2 tablespoons white port, 2 tablespoons of olive oil, salt, white pepper, an egg yolk, butter for the mould.

For gelatin: gelatin sheets, 4 20 there meat broth, White Haven's US 10, 30 g of black truffle (canned).

Knead all the ingredients of the dough with 10-15 there with cold water.

Cover and let stand 2 hours in refrigerator.

Heat the oil in a saucepan and Brown the quail breasts.

Add salt, pepper, Cook 2 more minutes, then remove from pan and place on paper towels.

Importantly: roughly the pork and the chicken breasts; place the prepared mince in a bowl, add the lard and stir carefully.

Add salt and pepper.

Add the egg, the livers of diced chicken about a cm, pistachios, chopped truffles thin lamellae, the port and the chicken broth.

Stir and season with salt and pepper if necessary.

Preheat oven to 220° c Remove the dough from the refrigerator and roll out prepared on the floured work surface with the help of a rolling pin.

Grease a rectangular mould with a capacity of 1, 5, and roll out the dough, cut out the dough over the edges.

Pour the mould in the bottom one-third of riepieno prepared and lay over half of quail breasts; cover with another third of stuffing, sit above the rest of quail breasts, finally the last part of chopped meat.

With the back of a wet spoon, spread the filling evenly.

Fold inwards the excess paste, soldering the edges carefully.

Brush with the egg yolk well beaten with a tablespoon of water.

Drill 2 holes in the dough wrap and place 2 stacks of aluminum foil.

Bake by placing the Bowl halfway up for 10 minutes; cover with aluminum foil and continue baking 10 minutes an hour at 180° when cooked, baked and let cool, then place in the refrigerator for 3-4 hours.

Soften the gelatin in a bowl with cold water.

In a small saucepan heat the broth and mix in gelatin well squeezed.

Add the port, mix thoroughly and leave to cool, then pour this liquid through the chimneys and let thicken in the refrigerator until serving.