Partridge Pie

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

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
Pie
Mediterranean

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