Partridge and Veal Pastries
- For the filling
- 2 roasting Partridges (each about 600 grams)
- 2 shallots
- 100 grams button Mushroom
- ½ bunch Basil
- 300 grams Sausage meat (veal)
- 2 eggs
- 1 teaspoon salt
- 100 grams Crème fraiche
- 1 generous pinch ground paprika
- 1 generous pinch ground ginger
- Pastry flour (to dust work surface)
For the crust, knead flour, lard, salt and egg to a smooth dough. Wrap dough in plastic wrap and refrigerate.
For the filling, skin and bone partridges and remove breasts. Cut remaining partridge meat into small pieces. Peel and chop shallots. Wipe mushrooms with a paper towel, remove stems and chop caps. Rinse basil, shake dry, pluck leaves and finely chop. Mix shallots, partridge meat pieces, creme fraiche, veal sausage, 1 whole egg and 1 egg white (set yolk aside for brushing pastry). Stir paprika, salt, ginger, mushrooms and basil into filling mixture.
Preheat oven to 200°C (approximately 400°F). Roll out dough on a floured surface into two rectangles, each about 15 x 30 cm (approximately 6 x 12 inches). To assemble pastry, spread half the filling on one of the dough sheets. Top with partridge breasts, remaining filling and second dough sheet. Press pastry edges well to seal and brush with egg yolk. Pierce top of pastry with a fork or knife several times. Bake pastry about 45 minutes. Cut pastry into slices to serve.