Turkey and vegetable pudding
English-inspired, understated on the outside but rich on the inside, turkey and vegetable pudding.
Ingredients
| turkey thigh flesh 400 g |
| bacon 90 g |
| onion 100 g |
| celery stalk 100 g |
| green peas 100 g |
| cream (30%) 100 ml |
| carrots 80 g |
| garlic 3 cloves |
| chicken broth 300 ml |
| olive oil 40 ml |
| flour 30 g |
| parsley 15 g |
| salt, black pepper, thyme to taste |
| TESTO: |
| wheat flour 250 g |
| chilled butter 125 g |
| egg 1 pc |
| salt 1 g |
Instructions
Step 1
Slice turkey and bacon, fry in oil until browned, transfer to a bowl. Fry the chopped vegetables - onion, carrots, celery and garlic - in the same oil. Pour in the flour, fry a little, add the broth, cream, chopped parsley, green peas, turkey and bacon, thyme, salt and pepper. Cook for a minute, then allow to cool.
Step 2
Sift the flour, add the coarsely grated butter, salt and rub everything together into a crumb. Add the egg, knead the dough, wrap it in clingfilm and leave it in the fridge for 2 hours.
Step 3
Dust the table with flour, roll out 2/3 of the dough to the size of the mold and spread it on the bottom and sides. Put the filling in the middle and cover with the remaining dough. Pinch the edges and make a hole in the dough. Bake the pudding at 190 C for 40 minutes. Enjoy.
