Stuffed guinea fowl en croute

Discover this delicious Stuffed guinea fowl en croute recipe for 4 people.

Traditional

Stuffed guinea fowl en croute

Stuffed guinea fowl en croute
  • Quantity : 4 people
  • Preparation time :
    20 minutes
  • Cooking time :
    50 minutes

Ingredients

  • 1 guinea fowl
  • 400g bread dough
  • 1 Petit-Suisse soft cheese
  • 250g button mushrooms
  • 150g baby spinach
  • 25g walnuts
  • 1 tbsp sesame seeds
  • 1 tbsp mixed peppercorns
  • Small bunch of thyme
  • Salt and pepper

Method

  1. Rinse the spinach and wilt in a non-stick frying pan for 5 minutes. Set aside.
  2. Clean the mushrooms, remove the stalk and cut any larger caps in half.
  3. Shell the walnuts.
  4. Mix the spinach, mushrooms and walnuts together in a bowl, then stir in the Petit-Suisse. Season with salt and crushed peppercorns. Stuff the mixture inside the guinea fowl with the thyme.
  5. Pre-heat the oven to gas mark 7 (210°C)
  6. Wrap the guinea fowl in the dough, making sure the edges are firmly sealed. Sprinkle with sesame seeds. Place the guinea fowl on a baking sheet lined with baking parchment. Bake for 50 minutes.
  7. Allow to rest before serving and serve with pan-fried button mushrooms.

 

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