My friend Pilar, a lovely English thousand talents, a few years ago I hosted at his home in Bari and introduced me to (among other things) this delight .. since then every time I prepare and I let myself go to the goodness and simplicity 'of this dish ...
INGREDIENTS:
chicken into pieces, olive oil, onion, a pack of quince paste, 1 egg, 1 roll of puff pastry. salt
PREOCEDIMENTO:
1. fry in olive oil and the onion into thin slices touching the chicken, add salt to taste;
2. Once cooked the chicken, drain remaining oil and add the quince pieces;
3. Lay the filling on the pastry and decorate the pie to taste (I use a roll just folded like a strudel, but you can use two disks and give the typical round shape of pie);
4. brush with egg yolk, about 180 ° until golden brown.
5. To eat greedily (and remember to thank the dear Pili!)
PS ... I personally do not know the quince before knowing this dish, but only the quince jam (which has the consistency of a jam). Here in the Piedmont
I looked at several hypermarkets for a while 'but I could not find it as I had seen it used by Pilar ... But finally I found the true conognata (ie JELLY is solid as it should be) in any IPERCOOP .. and I immediately decided to try it.
Sunday empanada TO PILAR!!
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