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

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

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.