Festive Fowl and Fruit Pastry Pie
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
1
- Ingredients
- 1 Guinea fowl (approx 1.6 kg, carved and cut into strips)
- 4 shallots (sliced)
- 4 Tbsps butter
- 1 egg
- 1 cup fresh breadcrumbs
- cinnamon
- 4 Apple (cored and sliced)
- Red wine
- ⅛ cup Port wine
- 14 ozs Puff pastry
Preparation steps
1.
Fry the meat and shallots in a hot pan in 1 tbsp butter until golden brown. Remove from the heat and leave to cool. Stir in the egg and breadcrumbs and season with cinnamon, salt and ground black pepper.
2.
Fry the apple slices in a hot pan in 1 tbsp butter. Deglaze with the wine and the port and allow to reduce almost completely, then remove from the heat.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a round cake tin,
4.
Spread out the puff pastry sheets and roll out approx. 4 mm thick if necessary. Cut out one circle to fit the cake tin and one circle slightly bigger.
5.
Line the cake tin with the large circle and fill with the meat mixture. Add the apples, place the other pastry circle on top and press the edges down firmly. Score the lid gently and brush with the remaining, melted butter. Bake for one hour.
6.
Remove from the oven, leave to rest a little, remove from the tin and serve. Garnish with gold leaf.
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