Grouse Pie

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 grouse
  • 8 oz puff pastry
  • 8 oz pork sausage meat
  • Salt, pepper and herbs
  • 4 hard-boiled egg yolks
  • 1 egg, beaten
  • 4 oz raw ham


    Cut up the grouse, each of them in five parts, and season with pepper and salt. Cover the bottom of a pie dish with a layer of sausage meat, on which place the pieces of grouse. Sprinkle over a few herbs. Fill the cavities between the pieces with the hard-boiled yolks, and place pieces of ham on top of the grouse; pour in good gravy to half the height, cover the pie with pastry and brush with egg. Bake at 350°F, 180°C, gas mark 4 for one and a half hours.