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A SUNDAY LUNCH: COOKING FROM OUR VERY FIRST GERMAN COOKBOOK// Hello lovely people, Today will be a very very relaxed vlog - since we both enjoy cooking a lot we thought that it would be so much fun to try a recipe from our very first German cookbook that we bought almost 30 years ago. We still use this cookbook a lot but we never made the dish we're sharing today so it'll be interesting how it will turn out. Kirsten & Joerg
P.S. I just want to point out again that I was joking about guinea pig, this was guinea fowl!
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RECIPE GUINEAFOWL IN PUFF PASTRY:
Ingredients
Puff Pastry (we used gluten free one)
2 guinea fowls
2 tbsp butter
Salt & pepper
For the filling
Fresh parsley
Fresh chives
100g oyster mushrooms
200g soft cheese
1 tsp double cream
Salt & pepper
1 egg
Method
Defrost the puff pastry. Wasch the guinea fowls and dry them. Remove the breasts from the bones and fry in a pan for 2-3 minutes. Put aside (you can make a nice broth from the rest of the guinea fowls with some greens). Chop the parsley and the chives, wash the mushrooms and chop them too. Mix the soft cheese with the double cream, add the herbs and the mushrooms and season. Top the breasts with the filling and cover them with the puff pastry. Separate an egg and use the egg white for the edges. Whisk the egg yolk and coat the pastries. Cover a baking tray with baking paper and bake the pastries for 30 minutes at 200 degrees Celsius. Enjoy!
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