Goose Puff Pastry

Ingredients

• 450 g puff pastry (frozen)
• 600 g cooked goose meat
• 1 onion
• 250 g Mushrooms
• 1 stalk leek
• 2 tbsp goose fat
• Salt
• pepper (ground)
• 1 tsp Sweet paprika powder
• 1 tsp dried thyme
• 1 egg
• 150 g crème fraîche
• 1 yolk
• fresh thyme sprig for garnish

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Let the puff pastry thaw while laid side by side. Cut the meat into small pieces. Peel and dice the onion. Clean and slice the mushrooms. Wash, rinse, and cut the leek into thin rings. Heat the goose fat in a pan and sauté the onions with the leek. Add the mushrooms, cook briefly, season with salt, pepper, paprika powder, and thyme, then let cool.

2. 2.

   Whisk the egg with the crème fraîche and add to the meat and vegetables, mixing well. Layer two-thirds of the puff pastry on top of each other and roll out slightly larger than the pan on a floured surface. Line the pan with parchment paper and cover with pastry, shaping a rim. Spread the filling over it. Roll out the remaining pastry to match the pan size and lay it over the filling.

3. 3.

   Press the edges together, cut a small hole in the center of the top crust, whisk the yolk, and brush the pastry with it. Bake the pastry in the preheated oven for 35-40 minutes until golden brown. Remove, lift from the pan, slice into pieces, and serve garnished with fresh thyme.