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Taken from Scott Rea`s A Taste of Game.
YIELD: 4 Servings COOK: 30 mins
Ingredients
10 Grouse breasts chopped
10 Grouse legs de-boned and chopped
1 500g ready made puff pastry
1/2 tsp oregano
1/2 red pepper finely chopped
1/2 green pepper finely chopped
4 cloves garlic crushed
1 shallot finely chopped
1 tsp ground cumin
1 zest lemon
1 beaten egg
Instructions
• Firstly sweat the shallot, peppers, garlic, oregano, cumin and lemon zest until tender, season with salt and pepper and leave to cool. • When cool add the grouse leg meat. • Pan sear the grouse breasts for 2-3 minutes each side, season and leave to cool for 10-15 minutes.
• Slice the grouse thinly and add to the pepper and leg mix. • Roll out the dough to about 1/8 inch thick and cut into rounds 5-6 inches in diameter. • Place a spoonful of the grouse mix in the centre of each disc, but do not overfill, you can make them as small or as large as you wish.
• Brush the edges with beaten egg, fold over and press the edges with a fork to make a great seal, you can refrigerate these now and cook them up to 3 hours later. • Pre heat your oil to 170-175c and fry the empanadas to crisp and golden or you can glaze them with a little beaten egg and bake in a hot oven 210c for about 10-15minutes until golden brown. • Serve immediately with a rich garlic aioli.
YIELD: 4 Servings COOK: 30 mins
Ingredients
10 Grouse breasts chopped
10 Grouse legs de-boned and chopped
1 500g ready made puff pastry
1/2 tsp oregano
1/2 red pepper finely chopped
1/2 green pepper finely chopped
4 cloves garlic crushed
1 shallot finely chopped
1 tsp ground cumin
1 zest lemon
1 beaten egg
Instructions
• Firstly sweat the shallot, peppers, garlic, oregano, cumin and lemon zest until tender, season with salt and pepper and leave to cool. • When cool add the grouse leg meat. • Pan sear the grouse breasts for 2-3 minutes each side, season and leave to cool for 10-15 minutes.
• Slice the grouse thinly and add to the pepper and leg mix. • Roll out the dough to about 1/8 inch thick and cut into rounds 5-6 inches in diameter. • Place a spoonful of the grouse mix in the centre of each disc, but do not overfill, you can make them as small or as large as you wish.
• Brush the edges with beaten egg, fold over and press the edges with a fork to make a great seal, you can refrigerate these now and cook them up to 3 hours later. • Pre heat your oil to 170-175c and fry the empanadas to crisp and golden or you can glaze them with a little beaten egg and bake in a hot oven 210c for about 10-15minutes until golden brown. • Serve immediately with a rich garlic aioli.
