The cooking time is indicated without the account of time to the maturation of pate. 1. Finely chop the onion and lightly fry in butter. Apricots wash, chop and saute all together for about 5 minutes.

2. The Turkey cut into small pieces, add to the onions and apricots, add soy sauce, herbes de Provence, saute until cooked turkeys.

3. Pour the cream and allow to boil.

4. Shift everything in a blender and grind to paste. Spread to form even layer, and cool.

5. Prepare jelly. Gelatin cover with water and leave to swell. Chop the apricots, add water and simmer apricots until soft (about 5 minutes).

6. In the bowl of a blender put the apricots, pink pepper and grind until smooth. Slightly warm the gelatin, stirring until dissolved (I do in microwave). Add gelatin and soy sauce to the apricot puree and mix everything carefully. If the apricots are very sour, then when fighting, you can add a spoonful of sugar if very sweet, add a teaspoon of wine vinegar. Need to adjust the flavor of Jell-o, depending on your preference. My apricots were sweet with a little sour, so this time I have nothing further was added. If you want you can add chilli flakes literally on the tip of a knife, but since I cook with the children, Chile is not added.

7. Jelly carefully pour over the pate and put into the refrigerator for 12 hours to Mature. A pie stored in the refrigerator for about 5 days.