Stuffed guinea fowl en croute
Phileas
Discover this delicious Stuffed guinea fowl en croute recipe for 4 people.
Traditional
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
- Rinse the spinach and wilt in a non-stick frying pan for 5 minutes. Set aside.
- Clean the mushrooms, remove the stalk and cut any larger caps in half.
- Shell the walnuts.
- 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.
- Pre-heat the oven to gas mark 7 (210°C)
- 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.
- Allow to rest before serving and serve with pan-fried button mushrooms.
