Pork and par­tridge pie

The Observer Food Monthly - - Contents - Nigel Slater

You will need a loose 24cm round tart tin base to cook the pie.

Serves 6

par­tridges 3 bay leaves 3 onion 1 small red onions 2 car­rots 3 medium cel­ery 2 ribs olive oil 6 tbsp but­ter 20g smoked streaky ba­con 8 rash­ers thyme 8 sprigs rose­mary 2 busy sprigs gar­lic 2 cloves herby butcher’s sausages 8 ground all­spice ½ tsp ground cin­na­mon ½ tsp ground mace ½ tsp puff pas­try 500g eggs 2

For the sauce

clemen­tine or small orange dried cran­ber­ries 50g dry marsala 150ml red­cur­rant jelly 4 tbsp  Direc­tions Put the par­tridges into a deep saucepan then pour over enough cold wa­ter to cover the birds. Bring to the boil with the bay leaves and the small onion. Lower the heat to a sim­mer, cover with a lid, and let the par­tridges cook for 30 min­utes.

Mean­while, peel and finely dice the red onions, finely chop the car­rots and cut the cel­ery into small slices. Warm the olive oil and but­ter in a large, deep pan, stir in the red onion, car­rot and cel­ery and cook for 5 min­utes until the onion is translu­cent. Roughly chop the smoked streaky ba­con and stir into the veg­eta­bles.

Pull the leaves from the thyme sprigs and the nee­dles from the rose­mary. Chop the rose­mary finely. Peel and finely crush the gar­lic then stir, to­gether with the herbs, into the veg­eta­bles.

Re­move the skins from the sausages then put the sausage meat into a large mix­ing bowl. Add the ground all­spice, cin­na­mon and mace and sea­son with salt and black pep­per.

Re­move the birds from their cook­ing liquor, let them cool briefly then re­move the breast meat from the bones. It should come away eas­ily. If not, slice it off the bones with a kitchen knife. Re­tain the re­main­ing meat, bones and cook­ing liquor for stock.

Stir the soft­ened onion and ba­con mix­ture into the sea­soned sausage meat, mix­ing thor­oughly. I tend to use my hands here.

Cut off one third of the puff pas­try and roll it to fit the base of a round 24cm tart tin with a lit­tle ex­tra over­lap­ping the edge. You can trim this later. Pile half the sausage and herb stuff­ing on top of the pas­try, leav­ing 2cm or so of bare pas­try around the edge. Smooth the sur­face level and place the 6 par­tridge breasts on top then add the re­main­ing mix­ture, smooth­ing the top into a dome.

Roll out the sec­ond piece of puff pas­try to fit plen­ti­fully over the meat. Beat the eggs in a small bowl then brush the edge of the bot­tom layer of pas­try gen­er­ously. Lower the sec­ond piece over the top then trim any over­hang­ing pas­try with a knife. Press firmly and pinch the edges to seal. Brush with beaten egg.

Use pas­try trim­mings to make leaves or holly berries with which to dec­o­rate your pie then press them into place. Brush with more beaten egg and rest the pie in the fridge for 20 min­utes.

Mean­while, set the oven at 200C/gas mark 6, plac­ing a bak­ing sheet in the oven to get hot. Care­fully put the chilled pie, on its tart-tin base, on top of the hot bak­ing sheet and bake for about 50 min­utes till golden. Let the pie rest for 10 min­utes be­fore serv­ing.

While the pie bakes, pre­pare the sauce. Cut the clemen­tine or small orange in half and squeeze the juice into a saucepan. Re­move and dis­card the flesh then cut the peel into very fine strips, as thin as you can. Add these to the juice, then stir in the dried cran­ber­ries, marsala and red­cur­rant jelly. Bring to the boil, im­me­di­ately lower the heat then serve with the rested pie.

Above, Ogleshield sand­wiches

Left, pork and par­tridge pie

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.