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Ingredients
Lime-Ginger Poussins in Pastry
- Ingredients
- 1 kilogram Pastry flour
- salt
- 2 Limes
- 2 onions
- 1 pc fresh ginger (about 3 cm)
- 2 garlic cloves
- 5 stalks cilantro
- 4 Tbsps olive oil
- peppers
- 2 Tbsps breadcrumbs
- 4 Poussin (each about 350 grams)
- 1 Tbsp brown sugar
- Pastry flour (for dusting)
Whisk together pastry flour, 50 grams (approximately 2 ounces) of salt and about 1/2 liter (approximately 2 cups) of warm water and knead to a smooth dough.
Preheat the oven to 180°C (approximately 350°F). Rinse limes in hot water and pat dry. Finely grate zest from 1 lime. Cut both limes into thin slices. Peel onions, ginger and garlic and finely chop. Rinse cilantro, shake dry and finely chop.
Heat 2 tablespoons oil in a pan. Saute onions until soft, 2-3 minutes. Stir in half of ginger and garlic, cook briefly and remove from heat. Season with pepper. Add breadcrumbs and half each of lime zest and cilantro.
Rinse poussins inside and out and pat dry. Stuff with onion mixture. Mix together remaining ginger, garlic, lime zest and cilantro with 2 tablespoons olive oil and the sugar, then season with salt. Rub mixture all over poussins.
Divide the dough into quarters and roll each piece on a lightly floured surface to just under 1/2 cm (approximately 1/8 inch) thick. Top poussins with lime slices and place each on a dough round. Wrap dough around poussin to enclose and put on a parchment-lined baking sheet. Bake on second shelf from bottom of preheated oven at 180°C (approximately 350°F) for 50-60 minutes. Remove from oven and serve immediately.