Guinea fowl filet in filo pastry

Name: guinea fowl filet in filo pastry
Cook time: 55 min
Total time: 175 min
Yield: 4
Ingredients: 1 lemon; 2 x 2 guinea fowl fillets; 3 tablespoons olive oil; 100 ml poultry feast pot a 380 ml; business suit filo puff pastry (frozen), thawed; 4 leaves fresh basil; 4 slices jambon d'Ardennes

A tasty recipe. The main course contains the following ingredients: poultry, lemon, guinea fowl fillets, olive oil, poultry meat (pot a 380 ml), filo puff pastry ((frozen), thawed), fresh basil and jambon d'Ardennes.

Ingredients

Kitchen Stuff

baking tray
baking paper

Directions

Cut off quarter of lemon and cut into small pieces. Rest of fruit. Garnish guinea fowl (with meat hammer) and marinate 10 minutes in lemon juice. Remove guinea fowl from marinade and rub with salt and pepper. Fry 2 tbsp oil in frying pan and fry filets around light brown. Add lemon pieces, fond and salt and pepper to taste. Guinea fowl with lid slant on pan in 7-8 min. On very low heat. Let cool in custody. Spread 4 sheets of filo pastry on the work surface. Place the basil leaves in the middle of each sheet. Spread the slice of ham on it. Prune the guinea fowl with kitchen paper and place on ham. Fold the filo pastry as a package and place it on the baking sheet on the folding seam. Store in a refrigerator until use.
Preheat the oven to 200 ° C. Cover film packages with the rest of oil. Put the baking tray in the middle of the oven and bake crunchies for 20-25 min. Tasty with roasted cabbage (see recipe elsewhere).