Recipe: Friand

The day before if possible

1- Pass the 3 meats, flat parsley and garlic through a food mill into a bowl.

2- Add the cream, egg yolk, sliced shallots, thyme flowers, salt (not too much) and freshly ground pepper, mix well and refrigerate covered for a night (if possible).
The next day

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

4- Roll out your puff pastry to 3-4 mm thickness on your floured work surface and cut out 4 beautiful rectangles or one large one (if you bake it whole).

5- Take your filling and mold it by hand at the beginning of each rectangle (or at the beginning of the large one)

6- Roll them up wrapping them well, place them on the baking sheet and brush them with egg wash (yolk + a little water) using a brush.

7- Bake in the middle of the oven for 30 minutes, making sure it doesn't brown too much (in which case cover with aluminum foil).
These little friands served piping hot with a nice salad will be perfect for a light evening meal.
* You can also make friands in the wild boar version for example by replacing the 2 meats with only ground wild boar, adding a few shelled pistachios to the filling.