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Recipe : *** Quail And Lamb Sweetbread Pastries With Shiitake Mushrooms

Quail And Lamb Sweetbread Pastries With Shiitake Mushrooms
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Course:
Main Dish

Practical information

  • Prep time
    35 min
  • Cooking
    1 h
  • Ready in
    1 h 35
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
Serves 8 as an appetizer ; 4 as a main dish
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
lamb, pastries, quail, Appetizer

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 egg for egg wash
  • 3 quails (boned breasts legs with skin and livers hearts for forcemeat
  • carcasses for sauce)
  • oil, butter salt, pepper
  • quail breasts, legs roughly ground
  • quail livers, hearts roughly chopped
  • 2 onions, thinly sliced
  • 2 shallots, thinly sliced
  • 4 shallots, finely chopped
  • 2 garlic cloves, degermed crushed, finely chopped
  • 1 egg
  • oil, butter
  • salt, pepper
  • 1 tablespoon parsley
  • 500 g puff pastry
  • 250 g shiitake mushrooms, thinly sliced
  • 20 g fresh breadcrumbs
  • 250 g lamb sweetbreads, soaked, blanched, roughly chopped
  • 80 g mirepoix (carrot, onion, celery)
  • 20 g butter
  • 20 ml cream
  • 100 ml madeira
  • 200 ml red wine
  • 250 ml veal stock

  • Recipe preparation steps

  • 1
    Sauce: Chop all quail bones, brown lightly. Stuffing: Sweat onion, add thin sliced shallots, cook low to caramel. Add mirepoix to bones, sweat. Sweat 2 finely chopped shallots, add mushrooms, cook low to almost dry. Deglaze sauce pan with Madeira, reduce to almost dry. Sweat 2 finely chopped shallots, add garlic, sweat, add sweatbreads, just sautee, chill. Add red wine to sauce, low boil about 5 minutes then add water to just cover, reduce low by half, skim. Season
  • 2
    taste mushrooms, set aside. Season
  • 3
    taste onions, set aside. Soak breadcrumbs in cream. Grind quail breasts
  • 4
    legs. Add liver, hearts, weigh, season. Add sweetbreads
  • 5
    shallots
  • 6
    garlic, egg, parsley, stir, add breadcrumbs
  • 7
    cream as needed. Cook sample, taste, season as needed. Lightly sautee whole mushrooms, season
  • 8
    taste. Add veal stock to sauce, reduce low. Roll out puff pastry thin, slice rounds, egg wash around edge, add in thin layers caramelized onions, meat mixture, mushrooms, fold edges over, place whole shiitake over, egg wash pastry, chill to dry. Egg wash again, chill to dry. Bake 220°C about 10 minutes, then 200°C until golden. Chinois sauce, reduce to syrup as needed, season
  • 9
    taste, chinois.
  • Ready !