Partridge Pie

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

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

Europe
Oceania
France
Australia
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