Partridge Pie

Name: Partridge Pie
Yield: Serve six people
Cuisine: French
Ingredients: 1 tsp salt; 2 eggs; 200 g lard or butter, melted; 750 g plain flour; 1 tbl chopped shallots; 2 cloves garlic, crushed; 1½ tbl salt; 100 g lean veal; 150 ml chardonnay; 300 ml warm water; 250 g bacon; 100 g dried morels soaked in water overnight; 6 partridges; 1 tsp ground black pepper; 100 ml cognac; 1 tsp chopped thyme; 450 g back fat; 225 g partridge; 100 g lean pork; eggwash

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

This pie is an example of a classic raised pie. The recipe may be adapted to suit other ingredients as explained at the end of the recipe.

Ingredients

6 partridges
100 g dried morels soaked in water overnight
250 g

Oceania
Europe
Australia
France
Mediterranean
Pie

Method

Bone the partridges, separating the breasts from the legs. Discard the skin. Cut the breasts into collops and use the flesh from the legs and the rest of the carcass for the forcemeat. Thoroughly wash and dry the morels to remove any grit. Chop them finely.

The forcemeat

Mince (or chop in a food processor) all the forcemeat ingredients and pass thro