This pie is different from the Neapolitan pasticcio and the one described in Lampedusa’s The Leopard, and much more like the pasta pies of Modena and Bologna, using cream and mushrooms rather than meatballs and tomato sauce. You can, in place of the turkey, use chicken, chicken livers or game.
Rub the flour and butter together to a crumb-like consistency, and stir in the salt and enough water to bind the pastry. Cover with clingfilm, and refrigerate until required.
To make the sauce, fry the shallots and celery in the olive oil and butter until the shallots are translucent. Add the mushrooms and herbs, and cook uncovered until the vegetables are soft. Stir in the
Heat a frying pan, slice the boudin or squeeze the sausages out of the skins into small balls, and fry them until well browned all over.
Cook the pasta for 2 to 3 minutes less than the time stated on the packet, drain it while still al dente, rinse under cold water, and drain again.
To assemble the pie, roll out two-thirds of the pastry, and line a spring-form cake tin, about
Mix the pasta with about
Cut out pastry decorations for the top. Make a small slit in the pie crust to allow steam to escape. Brush with egg and milk, or saffron-infused water.
Bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes, and then turn down to 180°C/350°F/gas mark 4 for about 30 minutes.
Remove from the oven, and transfer to a large serving platter. Add watercress, rocket, wedges of lime and mandarin and pomegranate for a festive appearance. Just before serving, you can pour a drop or two of white truffle oil through the hole in the pastry lid, and its scent will suffuse the whole pie.
© 2000 Frances Bissell. All rights reserved.