Goose in Pastry, Stuffed with Apples
⏳ Time
3 hours 30 minutes
🥕 Ingredients
6
🍽️ Servings
12
Description
When wrapping the goose in pastry, make sure it is evenly distributed in thickness and has no tears; otherwise, it will come apart during cooking.
Ingredients
- Goose fat - 1 piece
- Wheat Flour - 24.7 oz
- Chicken Egg - 1 piece
- Water - 1 cup
- Salt - to taste
- Apple - 6 pieces
Step by Step guide
Step 1
Thoroughly rinse the goose and cut off the neck. It is preferable to stand it upright so that all the water drains out.
Step 2
In the sifted flour, add 1 egg, 1 cup of water, salt to taste, and knead a stiff dough. Place it in a bag and let it rest for 20 minutes at room temperature. In the meantime, prepare the goose.
Step 3
Prepare the filling for the goose: rinse the apples, dry them, and cut each apple in half or into quarters (as desired), removing the core with the seeds.
Step 4
Lightly salt the inside of the goose, stuff its cavity with apples, and sew up the belly with a needle and thread. I tie the legs and wings of the goose with string so that they do not tear the pastry when we wrap it.
Step 5
Roll out the prepared dough into a large flatbread, about 5 mm thick, that does not stick to your hands, and wrap the goose in it, carefully sealing the edges. Place the goose back side down on the dough, securing the edges at the front.
Step 6
Place on a dry baking sheet (preferably deep, so that the fat from the goose does not leak out) and send it to the oven preheated to 356°F for two to two and a half hours.
Step 7
After about an hour, excess fat will start to drain from the goose, which I pour out or scoop out with a spoon into a separate container.
Step 8
Let the finished goose cool and carve it.
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