Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes
- Puff pastry made with 2 cups flour, and animal fat rather than butter
- 2/3 pound (300 g) boned chicken meat, diced
- 4 slices firm Italian bread
- A cup of broth
- An egg
- Salt, pepper, and the spices you most prefer
- An onion, chopped
- Goose grease or olive oil
Put the chicken and onion in a pot with salt, pepper, and a little olive oil; sauté the mixture until the onion is translucent, and continue cooking over a gentle flame until the meat is done, adding a little liquid if need be, though the filling should be fairly dry when done.
While the mixture is cooking, soak the bread in the broth. When the mixture is done, drain the excess broth from the bread and work it into the mixture, together with the egg. Blend the mixture.
Roll the puff pastry dough out not too thin, and use a tea cup to make rounds. Put a dollop of filling in the center of each, close them up, and bake them in a preheated 400 F (200 C) oven for about a half hour.
You can also make sweet buricche: In this case, make the filling with 6 ounces (150 g) ground almonds, 6 ounces (3/4 cup) sugar, the grated zest of a lemon, and an egg.