Pheas­ant, Madeira and kale PIE with Ched­dar and Car­away Pas­try

The Field - - Country Estate -

serves 2

The per­fect way to use up your brace – or in­tro­duce oth­ers to the taste of game.

This pie serves two – sim­ply mul­ti­ply the in­gre­di­ents to cater for the cor­rect num­ber of guns and guests. Place the flour in a bowl and grate in the but­ter, lard and ched­dar us­ing the large holes on the grater. Sprin­kle in the car­away seeds and mix well.

Add enough iced wa­ter to bring the dough to­gether into a disk.

On a lightly floured sur­face roll out the pas­try and line your pie dish. Trim the edges and rest in the fridge for one hour.

TO Make The fill­ing

Pre­heat oven to 180°C/350°f/gas Mark 4. Place the pheas­ant in a large pot of cold wa­ter and bring to a sim­mer; cook for one hour or un­til the bird is cooked through. Re­move from the pan (keep the liq­uid for stock), leave to cool then re­move the meat and cut into small chunks.

In an­other saucepan, sauté the onions, cel­ery and lar­dons in the olive oil un­til soft, take off the heat and stir in the blanched kale and chopped pheas­ant. Check for sea­son­ing.

TO Make The SAUCE

In a saucepan, melt the but­ter then add the flour, slowly whisk in the milk and cook un­til thick­ened. Stir in the crème fraîche, tar­ragon and madeira and sea­son.

Stir the sauce into the pheas­ant mix then pour into the pie dish.

Top with puffed pas­try, us­ing a pie bird or add a few slits in the top to let out steam. Mix the egg yolk and milk to­gether and brush the top.

Bake for 40 min­utes or un­til the cen­tre is pip­ing hot and the pas­try golden brown.

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