Ingredients
- 1/2 lb ground pork
- 2 slices of bacon, chopped
- 1 lb ground chicken
- 1/2 c dried mushrooms, hydrated in hot water and diced
- 1 shallot, minced
- 1 celery rib, minced
- 1/2 c bread crumbs
- 1/4 c dried apricots or sour cherries, roughly chopped
- 1 egg
- 1 1/2 tbsp. truffle oil
- 1 1/2 tsp. black pepper
- 1 tsp. salt
- 1 tsp. thyme
- 1/2 tsp. fennel seeds, roughly chopped
- 1/2 tsp. juniper berries, roughly chopped
- Beaten egg for egg wash
- Finishing salt for garnish
- 1 batch rough puff pastry from Bon Appetit
Directions
- Chop all the ingredients that need to be and mix everything together throughly with your hands, chill until needed.
- Prepare one batch of rough puff pastry, chill thoroughly.
- Preheat an oven to 425F.
- Roll the pastry out into a large rectangle, split down the middle lengthwise. Split the filling in half and shape into a log, use damp hands to squeeze and pat the meat the length of the pastry. Place the filling log about 1 inch from the edges, fold the pastry over the top and snuggly tuck together. Crimp the edge with a fork, brush with the egg wash, score the top lightly, garnish with finishing salt and cut into desired lengths. Repeat with the remaining pastry and meat filling.
- Bake at 425F for 25-30 minutes until golden brown all over.
