Debone the chicken legs. Mix the ricotta with the yolk, garlic, parmesan and thyme, season with salt and pepper. Stuff the chicken legs with this mixture, roll and tighten with the bacon. Drizzle with olive oil and roast for 35 minutes at a temp of 175°c. To make the sauce; melt the butter in a sauce pan and stew the onion and fennel gently until tender. Caramelize with the honey, pour in the red wine and allow to evaporate. Stir in stock and set to simmer until reduced to thick consistency. For the pies, place the pastry discs on a baking tray lined with baking parchment, prick with a fork. Spread the bigilla on top leaving a clean border, top up with the cannellini beans, garlic, sausage meat and parsley. Bake for 30 minutes in a moderate oven for 35 minutes.

Serves 2

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