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By Mark Hinge
Sunday, 20 March 2011
A classic Kiev is given a tasty new twist using pheasant and pastry
0ne recipe that conjures up oozing garlic butter is the Kiev (notably of chicken fame). Some say the Kiev, being a breaded cutlet, was invented in a Moscow merchant’s club, “kotleta — kievski” translating into “Kiev cutlet”. This recipe is slightly different, using pheasant and pastry, which simply soaks up the hot garlic butter.
Ingredients (serves two)
Puff pastry . half a skinned pheasant breast . garlic (two cloves per person). butter (1⁄2oz per person) . good handful of chopped . parsley . salt and pepper . milk
Method
1. Take your packet of puff pastry from the fridge and, leaving it sealed, allow it to come to room temperature (15 minutes).
2. Place the pheasant breast between some cling film and gently tap it flat and as thin as possible with a rolling pin. Leave it in the cling film and put it to one side.
3. Finely dice your garlic and parsley and leave to one side.
4. Cut the pastry into quarters. Roll out one quarter of the pastry on a well-floured surface. Take the pheasant and cut the thin, flat breast in half, leaving the other half on the cling film to make another Kiev. Place the pheasant in the middle of the pastry, sprinkle over it two finely chopped cloves of garlic, 1⁄2oz of butter and a good handful of chopped parsley, and season well. Take a knife and cut the pastry into a rough square shape and then fold the diagonal corners in together. Place on a baking tray and brush with some milk (to help it to brown). Repeat as necessary, using the other half of the pheasant. Place in a preheated oven at 200°C for 30 minutes until the pastry has browned. Serve warm with some parsley sprinkled over the top.
Tips
If you like a lot of garlic butter, use more — I did. This would be delicious served with a simple salad and chips. You can freeze the unused pastry.
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