Laminar el ajo y en un poco de aceite freirlo. Añadir las codornices y dejar que se doren.
Picar bien fino la cebolla, añadirlas a las codornices hasta que se haya hecho.
Rallar la zanahoria y cortarla en rodajas finas. Añadirlos a las codornices. Dejar que se cuezan durante 10 min.
Verter el vino, añadir la hoja de laurel y cubrir con agua. Dejar cocer durante 1 hora hasta que las codornices estén hechas.
Picar bien el puerro. Pelar y quitar el corazón de los membrillos y cortarlos en trozos pequeños.
En una cazuela pequeña poner el zumo de limón, el puerro, los trozos de membrillo, 100 ml de agua, el azúcar, la sal y pimienta. Dejar durante 30 min que se haga. Triturar.
Sacar las codornices y deshuesarlas y separar toda la carne. Separar el caldo de las verduras.
Juntar la compota de membrillo con la carne de codorniz, y las verduras. Mezclarlo bien.
Poner la masa de hojaldre en un plástico film y estirarlo. Cubrir la masa con la mezcla. Que no quede muy alto porque hay que enrollarlo y en caso contrario no se podrá cortar en trozos.
Enrollarlo ayudándonos del plástico film.
Cortar trozos de unos 4 cm y pintarlo todo con huevo.
Poner los trozos en la bandeja de horno (la parte cortada hacia abajo) cubierta con papel de horno.
Meter en el horno previamente calentado a 180º durante 15/20 min.
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