Partridge and Cabbage Pies

Name: Partridge and Cabbage Pies
Yield: Serves 4
Ingredients: 500 g (1 lb) short or puff pastry; 500 g (1 lb) short or puff pastry; 500 g (1 lb) partridge fillets, from the breast and legs of 3 or 4 birds; 100 mls (4 oz) game or partridge stock; milk-and-egg wash to glaze and seal the pastry; 100 mls (4 oz) game or partridge stock; 1 onion, peeled and sliced; 50 g (2 oz) butter; 500 g (1 lb) partridge fillets, from the breast and legs of 3 or 4 birds; 500 g (1 lb) partridge fillets, from the breast and legs of 3 or 4 birds; 1 teaspoon each sea salt, juniper berries, allspice and black peppercorns, crushed; 1 teaspoon each sea salt, juniper berries, allspice and black peppercorns, crushed; 1 teaspoon each sea salt, juniper berries, allspice and black peppercorns, crushed; 225 g (½ lb) cabbage, finely shredded and blanched; 2 hard-boiled free-range eggs, shelled and chopped; 2 tablespoons chopped flat-leaf parsley, or chervil; 2 tablespoons chopped flat-leaf parsley, or chervil; 1 teaspoon each sea salt, juniper berries, allspice and black peppercorns, crushed; milk-and-egg wash to glaze and seal the pastry; milk-and-egg wash to glaze and seal the pastry; 4 tablespoons cooked wild or basmati rice; 4 tablespoons cooked wild or basmati rice

Preparation info

Serves
4

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

500 g (1 lb) short or puff pastry
500 g (

Main course
Dinner

Method

Fry the meat in butter for a couple of minutes or so, remove, and put to one side. Fry the onion until soft, and then stir in the cabbage and spices, and cook 2 to 3 minutes more. Remove from the heat, and stir in the herbs.

Roll out the pastry, and cut out 8 circles, four large ones and four smaller ones. Put the smaller ones on a baking sheet lined with baking parchment. Heap the cabb