Friand (French Sausage Pastry Roll) golden and flaky

The day before if possible

1 Pass the three meats, flat parsley, and garlic through a food processor into a bowl.

2 Add the cream, egg yolk, sliced shallots, thyme flowers, salt lightly and season with fresh pepper, mix well, then cover and refrigerate overnight if possible.

The next day

3 Remove the baking sheet and preheat your oven to 410°F (210°C) (gas mark 7).

4 Roll out your puff pastry to 3 to 4 mm thickness on a floured work surface and cut 4 nice rectangles or one large one if you prefer to bake it whole.

5 Take your filling and shape it by hand at the start of each rectangle, or at the start of the large one.

6 Roll them up wrapping them well, place them on the baking sheet, and brush them with a pastry brush using the egg yolk diluted in a little water.

7 Bake in the middle of the oven for 30 minutes, watching that they don't brown too much, in which case cover with aluminum foil.

8 Serve these little friands hot with a nice salad for a perfect light evening meal.

9 You can also make a wild boar version for example by replacing the two meats with ground wild boar alone and adding a few shelled pistachios to the filling.