Rabbit Guts in Puff Pastry
Description
The recipe won't take much time. I love cooking pâtés in a multicooker – it's very convenient. For baking in dough I don't grind the pâté too finely. I pulse it into crumbs. This way the pâté is more noticeable. I suggest preparing. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Dice the smoked brisket into small cubes and sauté it in the multicooker bowl with oil until translucent.
- 2
Step 2
Add thinly sliced onion, carrot, and celery root as desired. Sprinkle with sugar and brown, stirring.
- 3
Step 3
Add the well‑washed and dried offal, cut into small cubes. First add the heart and kidneys, fry until a crust forms. Then add the liver, cut into larger pieces. Fry everything together for another 5 minutes.
- 4
Step 4
Pour boiling water over the contents of the multicooker, just below the level of the ingredients, and simmer over low heat until the offal is tender and the excess liquid has evaporated.
- 5
Step 5
Season the cooked giblets with salt and pepper a little more than usual to taste, sprinkle with spices, and mix well.
- 6
Step 6
Cool the giblets and pulse them in a blender until crumbly. Add the chopped green onion.
- 7
Step 7
Puff pastry – I love the yeasted kind – thaw it and cut into squares.
- 8
Step 8
Place the giblets on one half of the square, and on the other half make several cuts without touching the edges. Cover the giblets with the cut half of the dough and seal it well. For strength and decoration, run a fork along the edges.
- 9
Step 9
Let the dough rise, brush the tops of the pastries with beaten egg, and bake in the oven at 200 °C until golden brown.
- 10
Step 10
Serve the offal in pastry warm, accompanied by a salad of fresh or pickled seasonal vegetables.