Photo by: brujulea
BIRD OR PARTRIDGE PIES FROM SENT SOVÍ CXXXVIII
Photo by: kiapletinckx
QUI PARLA CON SE FFAN PANADES DE HOCELS HO DE PARDIUS p 158
Original recipe directs that a large onion be hollowed out and birds stuffed in them with salt pork, cinnamon, cloves and sugar. Then the onion is wrapped in burlap and cooked in the brazier under the coals in the hot ashes. As this technique is difficult and not very appetizing Lladonosa modified the recipe as follows:
BIRD OR PARTRIDGE TURNOVERS - EMPANADA DE PÁJAROS O PERDICES
For 6 persons
2 lbs flour
¼ c lard
1 ½ c water
5 tsp salt
For the filling:
12 birds (thrushes for example)
12 slices of streaky bacon
1/2 tsp ground cloves
1 tsp cinnamon
1 tsp sugar
1 c white wine
¼ c olive oil
salt to taste
Photo by: venusina07 Preparation
For the dough:
Mix flour, eggs, lard, water and salt. Knead well. Make a ball and cover it with a cloth. Let it sit 4 hours. It should become compact, not hard. In case of the latter add water little by little until the right consistency is reached.
Roll the dough out so that it is ½ cm thick.
The turnovers can be individual ones made with round cookie cutters which are 10-12 cm in diameter.
Cut the dough around the circumference of the cookie cutter.
For the filling:
Remove the birds’ feathers and clean the insides. Scorch the outsides, cut off the legs an head. Open the length of the body. Season with salt and mixed spices
Put oil in a casserole and heat it. Moderately brown the birds and the bacon in the olive oil. Remove when done and add onions thinly sliced. When the onions are sautéed, drain off the oil and add white wine and then the birds.
Stir constantly while the wine evaporates. Add 1 c water. After 10-15 minutes remove from heat.
PREHEAT MODERATE OVEN(350°-375°F/177°-191°C)
Put the slices of bacon on half the pieces of dough. Place the birds opened on top of the bacon and then the onion and the juice from the frying pan. Distribute all evenly on the pieces of dough. Cover these with another piece of dough the same size. Join the two pieces of dough by brushing the circumference with egg yolk. Also brush the outside of the dough with egg yolk. Put the turnovers in a moderate oven for 20-25 minutes. Serve immediate