Ingredients
- 4 Quail (semi-boneless)
- 4 Puff Pastry Sheets (6 x 6)
- 6 oz. Cream Cheese (softened)
- 1 oz. Leek, Julienne
- 1 oz. Pine Nuts (toasted)
- 1 oz. Bacon and Fat (cooked crispy)
- 1 Tbs. Demi-Glace
- 1 Egg (whisked)
Preparation
Preheat oven to 375 degrees.
In a mixing bowl mix softened cream cheese, julienned leek, toasted pine nuts, crispy bacon and fat, and demi-glace. Refrigerate mix to make it easier for stuffing.
Stuff the inside of the quail with cream cheese mix (about 1/4 cup each), place 1 sheet of puff pastry on a cutting board, cut two slits in the puff pastry for the legs, and fold the pastry like placing a diaper on a baby.
Brush whisked eggs on the edges of the puff pastry, bring the corners together and pinch together to seal. Flip the wrapped quail over and place on an oiled sheet tray.
Brush whisked eggs on top of the wrapped quail.
Bake for 15-20 minutes or until golden brown.
Note: This stuffing works well with Poussin cut in half with the leg bone sticking up, or as a topping for any protein.
In a mixing bowl mix softened cream cheese, julienned leek, toasted pine nuts, crispy bacon and fat, and demi-glace. Refrigerate mix to make it easier for stuffing.
Stuff the inside of the quail with cream cheese mix (about 1/4 cup each), place 1 sheet of puff pastry on a cutting board, cut two slits in the puff pastry for the legs, and fold the pastry like placing a diaper on a baby.
Brush whisked eggs on the edges of the puff pastry, bring the corners together and pinch together to seal. Flip the wrapped quail over and place on an oiled sheet tray.
Brush whisked eggs on top of the wrapped quail.
Bake for 15-20 minutes or until golden brown.
Note: This stuffing works well with Poussin cut in half with the leg bone sticking up, or as a topping for any protein.
