Partridge Pie

Partridge Pie is rich and satisfying and is best accompanied by bland vegetables such as Brussels sprouts, buttered carrots, cabbage or potatoes. A smooth Beaune wine would go beautifully with Partridge Pie.

2 oz. butter

1 lb. pie veal, cut into small cubes

4 oz. button mushrooms, wiped clean and sliced

4 oz. lean cooked ham, roughly chopped 4 partridges, trussed, larded, roasted and meat removed from

Partridges with Orangeand Vermouth Sauce and Partridges Catalan-Style. the bone and cut into small pieces

2 tablespoons prepared French mustard

2 tablespoons chopped fresh parsley

1 teaspoon salt

½ teaspoon black pepper

4 fl. oz. home-made chicken stock

4 fl. oz. medium sherry

6 oz. flour

½ teaspoon salt

U oz. butter X oz. cream cheese

2 to

3 tablespoons iced water

1 egg, lightly beaten

First make the pastry. Sift the flour and salt into a large mixing bowl. Add the butter and cream cheese and cut them into small pieces with a table knife. Using your fingertips, rub the butter and cream cheese into the flour until the mixture resembles fine breadcrumbs.

Add

2 tablespoons of the water and mix it in with the knife. Lightly knead the A nourishing dish of partridges and vegetables, Partridge Pot Roast can be served with potatoes and peas. dough, adding more water if it looks too dry. Shape the dough into a ball, wrap it in greaseproof or waxed paper and chill in the refrigerator for 30 minutes.

Meanwhile, make the filling. In a medium-sized frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the veal and cook, stirring and turning occasionally, for 5 minutes or until the cubes are lightly and evenly browned.

Add the mushrooms and ham pieces and cook, stirring occasionally, for 3 minutes. Remove the pan from the heat and transfer the mixture to a large mixing bowl.

Add the partridge meat, mustard, parsley, salt and pepper to the bowl and mix well. Spoon the partridge mixture into a medium-sized deep pic dish and pour over the stock and sherry. Set aside.

Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).

Remove the dough from the refriger-ator. On a lightly floured board, roll out the dough to a circle about 1-inch larger than the top of the pie dish. With a knife, cut a i-inch strip around the dough. Dampen the rim of the dish with water and press the dough strip on to the rim. With a pastry brush dipped in water, lightly moisten the strip.

Using the rolling pin, lift the dough on to the dish. With a knife, trim the dough and, with your fingers, crimp the edges to seal. Use the pastry trimmings to make leaves or a flower to decorate the top of the pie. With a sharp knife, cut a slit in the centre of the pic. With a pastry brush, brush the top of the dough with the beaten egg.

Place the pie in the oven and bake for 45 to 50 minutes or until the pastry is golden brown.

Remove the pie from the oven and serve immediately.

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