Guinea fowl pie with wild mushrooms and tarragon
8 servings
135 minutes
Again mushrooms and poultry, but this time guinea fowl - its taste is more subtle and interesting. Butter is indicated without proportions, but try not to skimp on it.
1
Rub the guinea fowl with salt, pepper, and butter inside and out. Bake in a deep pan in a preheated oven at 160°C for 1.5 hours, periodically basting with pan juices, then transfer to a board to cool. Remove the meat from the bones and break it into small pieces by hand.
- Guinea fowl: 1 piece
- Butter: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Pour about 0.5 cup of boiling water into the baking tray and then transfer all the juices to a clean bowl.
- Butter: to taste
3
Slice the onion into thin rings. Clean the mushrooms and cut them into small slices. Sauté the onion with the mushrooms in butter until the onion is golden, about 10 minutes. Pour in the cream and simmer for 3 minutes.
- Onion: 2 pieces
- Fresh mushrooms: 300 g
- Butter: to taste
- Cream 30%: 200 ml
4
Finely chop the tarragon leaves, removing them from the stems (the stems are not needed). Add to the onions with mushrooms, season with salt and pepper, pour in a few spoons of juice from the pan. Add the guinea fowl meat and mix thoroughly.
- Egg yolk: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Guinea fowl: 1 piece
5
Roll out 2/3 of the dough and place it in a baking dish with a diameter of 22–24 cm, allowing the edges to hang over. Prick the dough with a fork, then spread the filling evenly. Roll out the remaining dough, cover the pie, and pinch the edges.
- Puff pastry: 500 g
6
Brush the pie surface with a yolk mixed with 1 tsp of water and make 3 holes for steam to escape. Bake in a preheated oven at 180°C until the pie is golden brown, about 25-30 minutes.
- Egg yolk: 1 piece
7
The steam escape for such a pie is very important. You can insert a rolled parchment tube into each hole just in case, to prevent the holes from closing.